Celebrate Christmas or any other festive occasion by serving these tasty turkey burgers as quarter-pounders, with plenty of pecan crunch and lashings of cranberry sauce to sink your teeth into.
- Place all the ingredients for the burgers into a large bowl, mix together and press into either 4 large patties or 10 small ones. Place on a tray and refrigerate for at least half an hour.
- Place the cranberries, maple syrup and orange juice and zest into a saucepan, bring to a simmer and cook until softened and syrupy, then add the pecans.
- Cook the burgers either in a griddle or frying pan in a little oil, over a medium heat for approximately 10-12 minutes on each side for the large ones and 5-7 minutes for the small ones. Make sure to check they are cooked through and piping hot.
- Serve in warm baps or mini rolls spread with mayonnaise, topped with a little lettuce and a good spoonful of the cranberry and pecan sauce.
Cooks Tip: To make a version from left-over turkey simply chop or mince left over dark and white cooked turkey meat, add some breadcrumbs and a beaten egg or a little mayonnaise to bind, form into patties and fry until golden and piping hot. Serve as above with the cranberry and pecan sauce.
