Want to try Thomas Frake's delicious Buttermilk Turkey Burger with baked brie, cranberry sauce, pickled red cabbage and gravy mayonnaise? Check out the recipe below!
Ingredients:
Buttermilk Marinade:
● 250ml, Buttermilk
● 1 tsp, Smoked Paprika
● 1 tsp, Cayenne Pepper
● 1 tsp, Oregano
● 1 tsp, Table Salt
● 1 tsp, Pepper
● 1, De-boned Turkey Thigh Fillet
Coating:
● 150g, Plain Flour
● 50g, Cornflour
● 1 tsp, Smoked Paprika
● 1 tsp, Cayenne Pepper
● 1 tsp, Oregano
● 1 tsp, Table Salt
● 1 tsp, Pepper
Cranberry Sauce:
● 150g, Cranberries (Fresh or Frozen)
● 50g, Light Brown Sugar
● 50g, Port
● 1, Orange, zested
Quick Pickled Red Cabbage:
● ½, Red Cabbage
● 150ml, Red Wine Vinegar
● 100ml, Water
● 50g, Light Brown Sugar
● 1, Cinnamon Stick
● 1, Star Anise
To Serve:
● 1, Brioche Burger Bun
● 1, Brie Wedge
● 50g, Mayonnaise
● 50g, Cold Chicken Gravy
Method:
● Prepare buttermilk marinade and add the flattened turkey thigh fillet.
● Add all of the cranberry ingredients to a saucepan, bring to the boil and then simmer until
sticky.
● Bring pickling liquid ingredients to the boil. Shred red cabbage using a mandolin, pour over
pickle liquid and refrigerate.
● Combine mayonnaise and leftover gravy.
● Remove cranberry sauce from the heat and chill.
● Dredge marinated turkey fillet in seasoned flour, deep fry at 180 degrees celsius until golden
brown and crispy. Top with slices of the brie. Place on a baking sheet and bake in the oven at
150 degrees celsius until the brie has melted. Rest for a few minutes.
● Whilst resting, slice and toast buns. Drain red cabbage.
To serve:
a. Spread gravy mayo on both sides of the toasted buns.
b. Add buttermilk turkey thigh fillet to the base.
c. Top with cranberry sauce.
d. Top with pickled red cabbage.
e. Top with top bun.
