Tuesday, 15 December 2015

Wensleydale & Cranberry Turkey Burgers with Tangy Sautéed Slaw - Bakemas Day 15

Can we take a second to talk about how flippin’ cute these cocktail sticks are? I’ve been seriously lacking in the “Christmasy looking shots” department and while these burgers were under the grill I found a bunch of those, what are they called, table confetti? As you can see these are highly sophisticated confetti trees stuck on cocktail sticks, did I just shatter the illusion that I came prepared? I’m back to burgers, and in the Christmas spirit they’re turkey burgers with Wensleydale and cranberry cheese. Can you buy Wensleydale anywhere else other than the UK? I only thought about it after I finished making these. Anyway Wensleydale is definitely one of my favourite cheeses, but what’s really nice about it when you use it on burgers is it doesn’t run off, it melts but stays pretty much in shape which means if you’re grilling your burgers half of it doesn’t end up in the bottom of the pan. Weirdly one of my favourite parts of this is the slaw; I would eat a plate of it just on its own but the tangy sweet vegetables go so well with the rest of the flavours. If there’s some left after burger assembling you can have it on the side or just stuff more in your burger which is what I ended up doing, and if you’re a big cranberry fan eating this with cranberry sauce makes it even yummier according to my mum.
Turkey Burger
500g minced turkey
1 egg
2 tbsp oats
1 tsp Worcestershire sauce
½ onion, finely chopped
1 clove garlic, mashed
30g parmesan, finely grated
Salt, pepper & dried parsley

Tangy Sautéed Slaw
½ small cabbage, I used a mixture of red and white
2 carrots
½ onion
1 tbsp Worcestershire sauce

You will also need
Wensleydale and cranberry cheese

Place all the ingredients for the turkey burger in a bowl and mix together, shape into 4 burgers and refrigerate for at least 30 minutes.
Once the burgers have rested place under the grill and cook evenly on each side until golden, add a thick slice of wensleydale and cranberry cheese and place back under the grill for another few minutes until bubbling.
While the burgers are cooking, make the slaw. Thinly slice the cabbage, onion and carrot, heat a frying pan with a little oil and add to the pan. Add a small pinch of salt and pepper and cook until softened, add the Worcestershire sauce just before the vegetables finish cooking.
Slice the ciabatta in half and once the burgers have cooked place cut side up under the grill for a few minutes to toast, once toasted assemble the burgers and serve.
Serves 4

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