Sage turkey burgers with cranberry sauce
Makes: 10
Prep time: 15 minsTotal time: 
Recipe photograph by Brett Stevens
Sage turkey burgers with cranberry sauce
Makes: 10
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
270Kcal
Fat
9gr
Saturates
2gr
Carbs
29gr
Sugars
4gr
Fibre
2gr
Protein
18gr
Salt
1.4gr
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
Ingredients
- 500g turkey thigh mince
- 50g Taste the Difference sage, roast onion and shallot stuffing mix
- 2 tbsp finely chopped fresh sage
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 5 slices prosciutto crudo, halved
- 1 tbsp olive oil
To serve
- 10 small bread rolls, halved
- 2 tomatoes, sliced
- 10 Little Gem lettuce leaves
- 3 tbsp mayonnaise
- 3 tbsp cranberry sauce
Step by step
Get ahead
Make the patties up to a day ahead, cover and chill.
- In a large bowl, mix the turkey mince, stuffing mix, sage, egg and mustard, and season well. Divide equally into 10 and shape into burger patties.
- Preheat the grill to high. Grill the prosciutto for 2-3 minutes until crisp; set aside. Preheat a griddle pan until hot, brush the burgers with a little oil and cook in batches, for 8 minutes, turning halfway, until cooked through.
- Grill the rolls cut-side up until lightly toasted. Layer the tomato, lettuce and burger on a toasted base. Top with the prosciutto, mayo, cranberry sauce and a toasted top half. Secure with a cocktail stick; serve immediately.
