Thinking about  all the leftover turkey you’re going to have real soon? Time to bookmark some ideas – try my leftover turkey burgers recipe.

Leftovers are (almost) my favourite bit – that doorstop turkey sandwich is a great thing. But what about if you fancy something a little different?

A burger can be a really obvious choice with leftover turkey from Christmas or Thanksgiving but there’s a bunch of twists in this recipe to lift it over the usual. There’s often nuts hanging around at Christmas time, so a handful will give these a bit of texture. Plus there’s a sneaky sausage centre that is not only tasty but keeps it moist.

Want to max out those leftovers? Top it with sauteed shredded Brussels Sprouts. Sweet and crunchy, these poor little things get cast aside too often. They really make it. Add cranberry sauce for the winning condiment.

Now I don’t usually care for a brioche bun in a regular beef burger, I think it’s too soft and slippery. But in a turkey burger the butteriness really helps add moisture.

So try these leftover turkey burgers and let me know what you think – or do you have a gold-plated recipe that works for you every time?

This recipe was commissioned by Sainsbury’s.

leftover turkey burgers with shredded sprouts and cranberry relish

Gary @ BigSpud

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Ingredients

  

• 1 small onion diced
• 200 g leftover turkey shredded
• 1 tablespoon chopped nuts optional. I use pistachios
• 1 teaspoon dried sage
• 1 egg beaten
• 100 g sausagemeat (or 4 sausages skinned)
• 100 g Brussels Sprouts raw
• 1/4 nutmeg grated
• 4 tablespoons cranberry sauce
• 25 g butter melted
• 4 brioche buns
• Salad to serve

Instructions

 

• Fry the onion gently in a saucepan until soft. Scrape out on to a plate until cooled.
• While the onion cools, shred the turkey in a food processor. Combine the turkey with the nuts, sage, onion and egg. Shape into 4 burgers and pop in the fridge for 10 minutes to firm up. Shred the Brussels in the food processor.
• Take a 5cm circular cutter and remove the centre section of each patty. Replace this with sausagemeat (you can cook this turkey offcut ) Wipe out your frying pan from early and put over a high heat. Fry the burgers for 4 minutes each side, turning frequently until cooked through. Pop into a 100C oven while you cook the sprouts.
• Fry the spouts for 3 minutes, tossing regularly, until starting to colour. Add the nutmeg and season to taste.
• Toast the buns on the cut side and brush with melted butter. Add the turkey burger, a dollop of cranberry and finally the Brussels Sprouts. Serve with salad.

Looking for more leftovers recipes?

Jo’s mincemeat flapjacks

Emily’s turkey slice

Mince pie ice cream

Nazima’s turkey and cranberry spring roll

Jen’s chicken, ham and pecan crumble