Jamie Oliver The Hix Turkey Burger

First bite, and everything stopped. You know those meals where your mouth goes quiet because your brain’s too busy catching up? Yeah. That’s what happened with this burger—Jamie Oliver The Hix Turkey Burger, to be precise. It’s got that warm, holiday-ish hug of cranberry, and the sausage sneaks in all spicy and rich, like an old friend crashing your polite dinner. I made it last Sunday, not for any occasion, just because. And I’m glad I did. Inspired by Jamie Oliver.

Ingredients Needed

For the burgers:

• 450g minced turkey thighs (free-range if you can swing it)
• 100g Cumberland sausage meat
• 5–10 Brussels sprouts (depends on size and your mood)
• 4 tbsp good mayo (divided)
• 2 tbsp vegetable oil
• 4 burger buns
• Salt and pepper

For the cranberry sauce:

• 500g cranberries (fresh or frozen)
• 400ml orange juice
• 250g sugar
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• 1 bay leaf

How To Make Jamie Oliver The Hix Turkey Burger

1. Start with the cranberry sauce. Toss cranberries, juice, sugar, spices, and bay leaf into a saucepan. Bring to a boil. Then lower the heat and simmer for about 30 minutes. It’ll thicken and get jammy. Let it cool.
2. Season the turkey with salt and pepper. Shape into patties a little bigger than your buns. Press a hole in the center, fill it with sausage meat, and shape the turkey around it.
3. Finely shred the Brussels sprouts. Mix them with 2 tbsp mayo, season with salt and pepper. That’s your slaw.
4. Heat a griddle pan with oil. Cook the patties 4–5 minutes per side. Then transfer to a 180°C (350°F) oven for 5 more minutes.
5. Toast the buns. Spread mayo on the bottom half. Add the patty. Spoon on cranberry sauce. Add slaw. Top with the bun. Done.

Why I Love This Recipe

I made these on a whim. No special dinner. Just me and my partner on a gloomy evening, looking for comfort. The cranberry hit was so bright it made us pause. The sausage felt decadent. We ate them standing at the counter, juice running down our wrists, talking less and smiling more. There’s something in this combo that just… works.

Recipe Tips

• If your turkey mix feels dry, add a splash of olive oil.
• No Cumberland sausage, Use something herby and porky.
• Don’t skimp on seasoning. Turkey needs the help.
• The cranberry sauce, Make double. Trust me.
• Slaw too thick, Add a teaspoon of lemon juice or vinegar to loosen.

How To Store This Jamie Oliver The Hix Turkey Burger

• At Room Temperature: Eat it hot or put it away quickly. Don’t leave it sitting out.
• In the Fridge: Store patties and sauce in airtight containers for up to 3 days.
• In the Freezer: Wrap each patty tightly and freeze. Cranberry sauce freezes too.
• Reheating: Oven is best. 180°C (350°F), cover with foil, 15 minutes. Pan-fry works. Microwave softens things but it’ll do.

Let’s Answer a Few Questions!

Can I use turkey breast instead of thighs?
Sure. Just know it’s leaner. Add more mayo or a splash of oil.

Can I prep the cranberry sauce ahead of time?
Yes, make it days ahead. It’s even better after sitting.

What’s a good sausage swap?
Any herby pork sausage will do. Even seasoned ground pork in a pinch.

Can I cook these entirely on the grill?
Absolutely. Grill each side then finish with indirect heat or foil cover.

What if I hate Brussels sprouts?
Swap with cabbage. Or skip the slaw. You’re in charge.

Nutrition Facts (per serving)

• Calories: 458
• Carbs: 51.9g
• Protein: 31.6g
• Fat: 14.1g
• Sugar: 22.1g
• Fibre: 2.4g

Try More Recipes:

• Jamie Oliver Bacon Mushroom Pasta
• Jamie Oliver Cacio E Pepe
• Jamie Oliver Sweet And Sour Pork