Festive Turkey Burger and Chorizo Sprouts
with caramelised shallot and cranberry chutney
A specially made festive recipe for you to enjoy this holiday season!
Allergens:
Milk
•Egg
•Soya
•Wheat
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
600 grams
Potatoes
90 grams
Chorizo
(Contains Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Tomato
5 grams
Sage
250 grams
Turkey Mince
1 unit(s)
Shallot
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Cranberry Chutney
250 grams
Brussels Sprouts
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Energy (kJ)4087 kJ
Energy (kcal)977 kcal
Fat30.5 g
of which saturates14.3 g
Carbohydrate109.8 g
of which sugars19.6 g
Dietary Fiber0.8 g
Protein69.4 g
Cholesterol0 mg
Salt3.83 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Cook on the top shelf of the oven until golden, 25-30 mins. Turn the tray halfway through.
- When 5 mins of cooking time remain, sprinkle over the Italian style cheese. Return to the oven to melt.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the Brussels sprouts and halve through the root.
- Pop onto a lined baking tray.
- Toss with a drizzle of oil, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until browned and tender, 18-20 mins. Turn halfway through.
- In the final 5 mins, add the chorizo to the sprouts and roast until crispy.
3
- Meanwhile, pick half the sage leaves (use all for 4P and 6P) and roughly chop (discard the stalks).
- In a large bowl, combine the turkey mince, sage, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix together by hand.
- Roll into evenly-sized balls, then shape into 2cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
TIP: Burgers will shrink a little during cooking.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
- Carefully turn them every 3-4 mins, adjusting the heat if needed.
- Cover and cook for final 3-4 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
- After the turkey burgers are cooked, sprinkle with the cheddar cheese and return to the oven until melted, 5-6 mins.
5
- Meanwhile, halve, peel and thinly slice the shallot.
- Place a pot over medium-high heat with a drizzle of oil.
- Fry the shallot until sweet and softened, 5-6 mins. Add the cranberry chutney and ½ tsp sugar (per 2P).
- Bring to a simmer and season to taste with salt and pepper. Finish off with a knob of butter.
- Pop the buns into the oven to warm, 2-3 mins. Thinly slice the tomato.
6
- When everything is ready, lay the tomato slices over the bun bases.
- Top with the turkey burger.
- Finish by pouring over the caramelised shallot and cranberry chutney, then close with the bun lid.
- Serve with cheesy chips and chorizo sprouts alongside.
