Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

GRUYERE STUFFED TURKEY BURGERS WITH FRESH TOMATO BASIL RELISH RECIPE

Watch the video below where Phil Vickery teaches Gourmet Mum’s Filipa Kay and you at home the tricks of his trade with this simple yet delicious British turkey recipe

When it comes to the warmer months there is nothing quite like being able to just rustle up a quick and tasty recipe at the drop of a hat, without having to spend hours slaving over a hot stove. Apart from having confidence to try cooking from scratch, the simplest of recipes are often the best.

If you are looking at expanding your recipe repertoire then you can’t go wrong with mastering the art of Phil Vickery’s Gruyere Stuffed Turkey Burgers with Fresh Tomato Basil Relish – a twist on the popular BBQ favourite using British turkey mince. Joining Phil in this recipe video is Filipa Kay, who has been blogging for over three years sharing easy recipes for busy mums on her blog, gourmetmum.tv.

This recipe is tasty and quick to prepare which is key when entertaining the masses.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Ingredients

For the burgers:
500g British turkey thigh mince
2 tbsp mayonnaise
2 tbsp chopped fresh basil
2 tbsp Worcestershire sauce
½ medium egg white, lightly beaten
1-2 tbsp dried breadcrumbs
Salt and ground pepper
150g Gruyere, cheese cut into small slices
4 tbsp oil

For the relish:
4 ripe plum tomatoes, chopped into small pieces
½ small red onion, very finely chopped
½ small red chilli, very finely chopped
3 tbsp chopped coriander
Juice of a large lime
2-3 tbsp extra virgin olive oil
Pinch of sugar
Salt and pepper to taste

To serve:
Sliced ciabatta
Lettuce leaves

Method

  • Place the turkey, mayonnaise, Basil, Worcestershire sauce and egg white together into a bowl. Mix really well, then add the seasoning and dried breadcrumbs and mix well again.
  • Leave to chill for 30 minutes, so the mixture can tighten, once the breadcrumbs reconstitute themselves.
  • Mould into 4 - 6 balls, then flatten slightly into small patties.
  • Place a small piece of Gruyere cheese in the centre and reform into a ball and flatten again.
  • Heat the oil in a non-stick frying pan, then add the burgers, cook for a couple of minutes, then flip over and cook for a further 3 - 4 minutes.
  • Combine all ingredients for the relish and serve with the burgers on top of toasted slices of Ciabatta and lettuce.

Phil Vickery
www.britishturkey.co.uk

Bookmark and Share

 

Email Hub-UK : info@hub-uk.com