Can't wait for Christmas lunch? These turkey burgers are packed with festive flavour, thanks to the addition of cranberries and fragrant thyme. We’ve used turkey thigh mince as the higher fat content ensures juicier burgers, but use lean breast mince if you prefer.
If, like us, you think every meal deserves a side of perfectly crispy onion rings, then be sure to save this recipe for your next steak night. They're so simple to make at home.
Check out more delicious turkey recipes from the Good Housekeeping team.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
45 mins
Cook Time:
1 hr
Total Time:
1 hr 45 mins
Cal/Serv:
634
Ingredients
3
large onions
200ml
vegetable oil, plus 3tbsp extra
2
cloves garlic, crushed
1tsp.
allspice
75g
cranberries, chopped
4
large eggs
juice of 1/2 lemon
3
sprigs fresh thyme, leaves picked
450g
thigh mince
150g
fresh breadcrumbs
6
hamburger buns
75g
plain flour
Directions
Step 1
Finely chop 1 of the onions. Heat 1tbsp oil in a large frying pan, fry onion with a pinch of salt for 8min until softened. Add the garlic and allspice for 2min until fragrant. Spoon on to a plate and spread out to cool.
Step 2
Mix the cooled onion mixture, cranberries, 1 egg, lemon juice, thyme and turkey mince with plenty of seasoning in a large bowl.
Step 3
With oiled hands, form the mixture into 6 patties about 2.5cm thick. Cover and chill for at least 20min while you make the onion rings or follow instructions to freeze.
Step 4
Slice the remaining onions into rounds about 1½cm thick. Separate rings out. Gently whisk remaining eggs in a medium bowl; scatter the flour on to a large plate; season well. Split breadcrumbs into 2 batches: put one into a medium bowl, replacing it when the breadcrumbs begin to clump together. Working in small batches, toss the onion rings in the flour, then dip in the egg, followed by the breadcrumbs to coat. Lay on a baking sheet lined with parchment paper, spaced apart.
Step 5
Heat about 2cm depth of oil in a shallow pan until breadcrumbs brown in 30sec. Fry the onions over a high heat in 3 or 4 batches for 2min, until golden all over. Turn halfway through with tongs, scoop out with a slotted spoon and drain on a plate covered with kitchen paper. Set aside.
Step 6
Heat remaining 2tbsp oil in a frying pan over a low heat. Gently fry burgers for 10min each side until cooked and piping hot in the middle.
Step 7
Serve the burgers with the onion rings and cranberry sauce or follow instructions to freeze and reheat.
Freeze ahead
Brush each burger with oil on both sides. Put in a large freezer-proof container lined with baking parchment. Seal and freeze for up to three months. Defrost thoroughly in fridge overnight; unwrap and follow instructions to cook.
To freeze cooked, cooled onion rings, spread on a baking sheet lined with parchment and freeze for 10min until firm. Transfer to freezer bags. To reheat from frozen, spread out on two large baking sheets in an oven preheated to 220°C (200°C) mark 7 for 3-5min, swapping halfway through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
