The Currabinny Cookbook is all about using quality ingredients simply, which is why we love this turkey burger with chanterelles and gruyere recipe from the guys behind the book
Speaking about the turkey burger recipe, the Currabinny guys say: “It’s hard to make a case for turkey when you can just as easily have chicken – except in the case of this burger. Here, turkey – which can be dry and bland – is made juicy with some added bacon and gains depth of flavour from the Worcester sauce, saltiness from the Parmesan and a great aroma from the thyme and lemon zest. Topped with melted Gruyère, woody chanterelles and a little mayonnaise, and sandwiched between fluffy brioche buns, it is the ultimate burger.
You will need:
25g butter, plus extra to fry the shallots
450g lean turkey mince
150g streaky bacon, finely chopped
1 medium organic egg ∙ 30g breadcrumbs (made from slightly stale bread)
1 tbsp fresh thyme leaves
1tbsp Worcester sauce
2 tsp lemon zest ∙ 2 tablespoons grated
A good pinch of sea salt and freshly ground black pepper
200g chanterelle mushrooms
1 tbsp chopped fresh flat-leaf parsley leaves
4 thin slices of Gruyère cheese
4 brioche buns
A handful of mixed leaves, such as rocket, watercress, baby chard
- Peel and dice the shallots, then sauté in a frying pan with a little butter until softened. Put into a large mixing bowl with the turkey mince, bacon, egg, breadcrumbs, thyme, Worcester sauce, lemon zest and Parmesan. Season well with salt and pepper and mix thoroughly.
- Form 4 equal-sized burgers with your hands and place on a plate in the fridge for 30 minutes.
- Preheat your grill.
- Put 25g of butter into a large pan on a medium-high heat, add the chanterelles and cook for around 5 minutes until soft. Add the parsley and season with salt and pepper. Transfer to a plate and drizzle over a little olive oil.
- Fry the burgers in the pan over a medium heat, cooking for around 5 minutes on each side or until cooked through. Place a slice of Gruyère on top of each burger for the nal 2 or 3 minutes of cooking.
- Split the brioche buns and toast under the hot grill, then spread mayonnaise on both sides and add some salad leaves. Place a cheesy burger on the bottom half of each, load with the chanterelles and put the top piece of brioche on. Serve immediately.
Taken from The Currabinny Cookbook by James Kavanagh & William Murray (Penguin Randomhouse)