Christmas Turkey Burgers {With Parsnip Fries & Red Onion Cranberry Relish}

My kids love this! Christmas dinner in fast food form - and it’s healthy too! Big juicy turkey burgers packed with flavour, smothered with red onion cranberry relish served with a side of sweet and crunchy parsnip fries. So easy to make, absolutely delicious and great fun.

Christmas turkey burgers are really easy to prepare with fresh turkey mince and can be made the day before - as can the relish, which is a doddle to make. Try serving with a side of pan-fried sprouts with chorizo in place of a salad.

Feel free to replace dried herbs with their fresh equivalent if you have them to hand - both work well. I got my glittery reindeer antler horn toppers from Dindindies (they’re technically cupcake toppers but I think they look cool on these burgers).

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Christmas Turkey Burgers {With Parsnip Fries & Red Onion Cranberry Relish}

• Prep Time: 20 minutes + 30 minutes chilling

• Cooking Time: 30 minutes

• Cost: £1.51 per serving

• Calories: 396 per serving

• Serves: 4

Ingredients:

For the burgers:

• 1 slice of white bread

• Milk or water for soaking the bread

• 500g turkey mince

• 1 tsp garlic power (or 1 clove, crushed)

• 1 tsp dried sage

• ½ tsp dried rosemary

• ½ tsp dried thyme

• 1 egg, whisked

• Finely grated zest of one clementine

• Salt and pepper to taste

For the parsnip fries:

• 1 kg parsnips, peeled and cut into long thin chip shapes

• 1 tbsp olive oil

• Good pinch of dried rosemary

• Sea salt to taste

For the red onion cranberry relish:

• 1 tbsp olive oil

• 1 red onion, finely sliced

• 2-3 tbsp cranberry sauce

• 1 tsp balsamic vinegar

• 1 tbsp water to loosen if necessary.

To serve:

• 4 x smoked streaky bacon rashes

• 4 x brioche buns

• Few little gem lettuce leaves

Method:

To make the Christmas turkey burgers:

1. Put the bread in a shallow bowl and pour over enough milk or water to cover it. Leave it to soak for 10 minutes. Take the bread out of the bowl and squeeze it with your hands to remove the excess liquid. Tear it up and place it in another large bowl.

2. Place all the remaining ingredients for the burgers (preferably at room temperature) in the bowl with the bread. Season to taste and mix all the ingredients together really well so everything is well combined.

3. Divide the burger mixture into 4 and shape each portion into a burger patty. Place the four burger patties on a plate, cover with clingfilm and chill in the fridge for at least 30 minutes until you are ready to cook.

4. Cook the burgers under a grill or in a pan over a medium heat for 8-9 minutes per side until cooked through.

To make the parsnip chips:

1. Pre-heat the oven to gas mark 7 / 220 C / 200 fan. Line one or two baking sheets with baking paper - the parsnip fries need to be spread out in one even layer.

2. Toss the parsnips in the oil and lay them on the prepared tray(s) in an even layer so they don’t overlap. Sprinkle with salt and rosemary.

3. Bake for 15-20 minutes until golden.

To make the red onion cranberry relish:

1. Heat the oil in a frying pan and fry the onion until soft and golden.

2. Add the cranberry sauce and the vinegar and stir well to combine.

3. Add a splash of water to loosen if necessary.

To serve:

1. Fry or grill the bacon rashes until crispy.

2. Split the brioche buns and lightly toast on a hot griddle pan or under a grill.

3. Place a couple of lettuce leaves on the base of each bun. Top with a burger and a slice of bacon. Finally spoon the red onion cranberry relish equally onto each burger.

4. Serve with a side of parsnip fries. Check out Dindindies for reindeer antler toppers.