Ingredients
For the Burgers:
- 500g turkey mince (either breast or thigh or mix of the two)
- 3 slices of stale bread (I used 50/50 Kingsmill)
- 1 red onion
- Handful basil leaves
- 5 tbsp grated Parmesan (can use boxed or freshly grated)
- 1 tsp English mustard
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 medium egg
- Rapeseed oil to fry
For the Spicy Tomato Jam:
- 6-8 vine ripened tomatoes
- 1 large red bell pepper
- 1 red chilli pepper
- 1 red onion
- 2 large garlic cloves
- 1 tbsp oregano
- Handful fresh basil leaves, roughly torn
- 1 bay leaf
- 2 tbsp red wine vinegar
- 2-3 tbsp caster sugar
- Plenty of salt and freshly ground black pepper (to taste)
- 1 tablespoon olive oil
Instructions
This Recipe was the winner of the 2013 British Turkey awards Blogger of the year recipe, created by Lucy from Super Golden Bakes
For the Burgers:
Put the bread in a food processor and pulse until you have fine breadcrumbs. Either finely dice the onion or blitz in processor until finely minced. Put all the ingredients in a large bowl and mix together thoroughly using your hands. Form into burgers and chill in fridge for an hour if possible.
Heat a tablespoon of rapeseed oil in a non-stick frying pan. Fry the burgers, pressing down with a spatula as you cook them. Fry for 6-8 minutes on either side – a total of 12-16 depending on burger size. Ensure the burgers are cooked through before serving.
For the Spicy Tomato Jam:
Chop the onion, chilli, garlic cloves and pepper. Heat a tablespoon of olive oil in a pot then sauté the vegetables for 5-8 minutes until soft.
Roughly chop the tomatoes and discard the seeds. Add them to the pot together with the remaining ingredients and enough water to just cover them. Bring to the boil then simmer for an hour or longer, stirring occasionally so that the tomato jam doesn’t stick. Taste and adjust the seasoning if necessary. Store in a jar in the fridge for up to a week.
