Turkey & Blue Cheese Brioche Burger
This turkey and blue cheese burger is sure to be a firm favourite at dinner time! Served on a gourmet brioche bun with a cranberry relish to top it off.
Turkey & Blue Cheese Brioche Burger (Serves 4)
- 300g turkey mince
- small handful finely chopped sage leaves/Thyme
- 2 garlic cloves, crushed
- 1 lemon, zested
- 1 large egg yolk
- 160g Blue cheese, cut into small pieces
- 8 streaky bacon rashers
- 4 Johnston Mooney & O’Brien Bundys Brioche Burger Buns
- 2 tbsp sunflower oil
- 4 Cheddar cheese slices
- mayonnaise, to serve (optional)
- baby gem lettuce leaves, to serve
For the onions
- 2 tbsp olive oil
- 2 large onions, finely sliced
- 2 tbsp cranberry sauce
- Combine the turkey mince, sage, garlic, lemon zest and the egg yolk in a large mixing bowl, season and mix well. Wet your hands and take a quarter of the mixture. Roll into a ball, then flatten into a large round shape. Put some blue cheese into the centre and fold over the sides so that the cheese is completely covered. Flatten and make into a burger shape about the same size as the buns. Repeat so you have 4 burgers. Put them onto a plate, cover and chill in the fridge for 10-15 minutes to firm up.
- Meanwhile, make the caramelised cranberry onions. Heat the oil in a frying pan over a medium heat. Add the onions, mix well and cook for 12-15 minutes, stirring occasionally, until golden and caramelised. Season and mix well. Reduce the heat to low and cook for another 4-5 minutes. Add the cranberry sauce and mix together. Turn off the heat and cover to keep warm.
- Heat a griddle pan over a high heat. Add the bacon and cook for 2-3 minutes each side until golden and crispy. Turn the heat off. Push the bacon to one side and put the bottom halves of the burger buns, cut side down, into the pan to heat through.
- Heat the sunflower oil in a deep pan over a high heat. Carefully add the burgers to the pan and reduce the heat to medium-low. Cook for 5-6 minutes until golden. Turn the burgers, cover, reduce the heat to low and cook for 5-6 minutes or until cooked through with no pink meat remaining. Break the bacon rashers in half and top each burger with two rashers. Add a cheese slice to each one and put the top of the bun on top. Add a splash to water to the side of the pan, cover and cook for 30-40 seconds to allow the cheese to melt and the brioche bun to fluff up.
- To serve, put some mayonnaise on the bottom half of each burger bun. Spoon over the onions and spread out evenly. Put a few lettuce leaves on top and then carefully put on the cooked burger with the toppings. Serve immediately.