Jamie Oliver Hix Turkey Burger is made with free-range turkey thighs, Cumberland sausage meat, Brussels sprouts, mayonnaise, and cranberry sauce. This delicious Hix Turkey Burger recipe creates a easy dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
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🤎 Why You’ll Love This The Hix Turkey Burger Recipe:
- Unique Flavor Combination: The blend of turkey, sausage, and cranberry sauce creates a unique and delicious taste.
- Healthy Option: Made with free-range turkey and fresh ingredients, this burger is a healthier choice.
- Festive Twist: The cranberry sauce adds a festive touch, perfect for holiday meals or special occasions.
- Simple Preparation: The recipe is straightforward and easy to follow, making it accessible even for beginner cooks.
- Crowd-Pleaser: This burger is sure to impress family and friends with its gourmet flavor and presentation.
🍗 Jamie Oliver The Hix Turkey Burger Ingredients
Burgers Ingredients:
- 450g (1 lb) coarsely minced free-range turkey thighs
- 100g (3.5 oz) Cumberland sausage meat
- 5-10 Brussels sprouts
- 4 tablespoons free-range mayonnaise (divided)
- 2 tablespoons vegetable oil
- 4 hamburger buns
- Salt and pepper
Cranberry Sauce Ingredients:
- 500g (18 oz) fresh or frozen cranberries
- 400ml (1 2/3 cups) fresh orange juice
- 250g (1 1/4 cups) sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 fresh bay leaf
🍔 How To Make Jamie Oliver The Hix Turkey Burger
1. Make The Cranberry Sauce:
- Combine cranberries, orange juice, sugar, ground cinnamon, ground cloves, and the bay leaf in a heavy-bottomed saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to low and let it simmer for 30 minutes until the cranberries are soft and the sauce is thick.
- Pour the sauce into a clean container and let it cool for about an hour.
2. Prepare The Turkey Patties:
- Season the minced turkey thighs with salt and pepper.
- Shape the turkey into patties slightly larger than the buns.
- Make a hole in the center of each patty with a 3cm (1 inch) circular cutter.
- Stuff the sausage meat into the hole and press the turkey around it.
3. Prepare The Brussels Sprouts:
- Finely shred and halve the Brussels sprouts.
- Mix the shredded sprouts with 2 tablespoons of mayonnaise in a bowl.
- Season to taste with salt and pepper, then set aside.
4. Cook The Turkey Patties:
- Preheat your oven to 180°C (350°F) or gas mark 4.
- Heat a griddle pan with vegetable oil over medium heat.
- Cook the turkey patties for 4-5 minutes on each side until they are opaque in the center.
- Transfer the patties to the oven and cook for an additional 5 minutes.
5. Assemble The Burgers:
- Cut the hamburger buns in half and toast them under the grill.
- Spread the remaining 2 tablespoons of mayonnaise on the bottom half of each bun.
- Place a turkey patty on each bun.
- Top each patty with cranberry sauce and the Brussels sprouts mixture.
- Serve the burgers hot and enjoy!
💭 Recipe Tips
- Use Fresh Ingredients: Fresh turkey and cranberries make your burger and sauce taste better.
- Season Well: Add enough salt and pepper to the turkey patties for great flavor.
- Make Patties Bigger: Shape the patties a bit larger than the buns since they shrink when cooked.
- Cook Thoroughly: Use a meat thermometer to make sure the patties are fully cooked to 165°F (74°C).
- Toast the Buns: Toasting the buns makes them crispy and prevents them from getting soggy.
🥃 What To Serve With The Hix Turkey Burger?
The Hix Turkey Burger pairs well with sweet potato fries, coleslaw, a fresh green salad, and roasted vegetables. It can also be served alongside potato wedges, steamed broccoli, a quinoa salad, and corn on the cob for a delicious meal.
🎚 How To Store Leftovers The Hix Turkey Burger?
- Refrigerate: Store leftover burgers and cranberry sauce in airtight containers. Refrigerate for up to 3 days.
- Freeze: Wrap the burgers individually in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Cranberry sauce can be frozen in an airtight container for up to 3 months.
🥵 How To Reheat Leftovers The Hix Turkey Burger?
- In The Oven: Preheat the oven to 180°C (350°F). Place the burgers on a baking sheet and cover with foil. Heat for about 15 minutes or until warm.
- In The Microwave: Place the burger on a microwave-safe plate. Cover with a microwave-safe cover and heat on medium power for 1-2 minutes or until warm.
- On The Stove: Heat a skillet over medium heat. Add a little oil and cook the burger for about 5 minutes on each side or until heated through.
FAQs
Can I Use Ground Turkey Breast Instead Of Turkey Thighs?
Yes, you can use ground turkey breast, but turkey thighs provide more flavor and moisture. If you use turkey breast, consider adding a bit more mayonnaise to keep the burgers juicy.
How Can I Tell When The Turkey Burgers Are Fully Cooked?
Use a meat thermometer to check the internal temperature. The burgers are fully cooked when they reach 165°F (74°C) in the center.
Can I Make The Cranberry Sauce Ahead Of Time?
Yes, you can make the cranberry sauce up to a week in advance. Store it in an airtight container in the refrigerator until you’re ready to use it.
What Can I Use Instead Of Cumberland Sausage Meat?
If you can’t find Cumberland sausage meat, you can use any other flavorful sausage meat or even ground pork seasoned with your favorite spices.
Can I Grill The Burgers Instead Of Cooking Them In A Pan?
Yes, you can grill the turkey burgers. Preheat your grill to medium-high heat and cook the burgers for 4-5 minutes on each side, then finish cooking in the oven as instructed.
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Jamie Oliver The Hix Turkey Burger Nutrition Facts
- Calories 458
- Total Fat 14.1g
- Saturated Fat 3.8g
- Total Carbohydrates 51.9g
- Dietary Fiber 2.4g
- Sugars 22.1g
- Protein 31.6g
Jamie Oliver The Hix Turkey Burger
Description
Jamie Oliver Hix Turkey Burger is made with free-range turkey thighs, Cumberland sausage meat, Brussels sprouts, mayonnaise, and cranberry sauce. This delicious Hix Turkey Burger recipe creates a easy dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Ingredients
Burgers Ingredients:
Cranberry Sauce Ingredients:
Instructions
- Combine cranberries, orange juice, sugar, ground cinnamon, ground cloves, and the bay leaf in a heavy-bottomed saucepan.
- Bring to a boil over medium-high heat.
- Reduce the heat to low and let it simmer for 30 minutes until the cranberries are soft and the sauce is thick.
- Pour the sauce into a clean container and let it cool for about an hour.
- Season the minced turkey thighs with salt and pepper.
- Shape the turkey into patties slightly larger than the buns.
- Make a hole in the center of each patty with a 3cm (1 inch) circular cutter.
- Stuff the sausage meat into the hole and press the turkey around it.
- Finely shred and halve the Brussels sprouts.
- Mix the shredded sprouts with 2 tablespoons of mayonnaise in a bowl.
- Season to taste with salt and pepper, then set aside.
- Preheat your oven to 180°C (350°F) or gas mark 4.
- Heat a griddle pan with vegetable oil over medium heat.
- Cook the turkey patties for 4-5 minutes on each side until they are opaque in the center.
- Transfer the patties to the oven and cook for an additional 5 minutes.
- Cut the hamburger buns in half and toast them under the grill.
- Spread the remaining 2 tablespoons of mayonnaise on the bottom half of each bun.
- Place a turkey patty on each bun.
- Top each patty with cranberry sauce and the Brussels sprouts mixture.
- Serve the burgers hot and enjoy!
Make The Cranberry Sauce:
Prepare The Turkey Patties:
Prepare The Brussels Sprouts:
Cook The Turkey Patties:
Assemble The Burgers:
Notes
- Use Fresh Ingredients: Fresh turkey and cranberries make your burger and sauce taste better.
- Season Well: Add enough salt and pepper to the turkey patties for great flavor.
- Make Patties Bigger: Shape the patties a bit larger than the buns since they shrink when cooked.
- Cook Thoroughly: Use a meat thermometer to make sure the patties are fully cooked to 165°F (74°C).
- Toast the Buns: Toasting the buns makes them crispy and prevents them from getting soggy.