What a week! The poor kids have had rain nearly every day of their school holiday. They have done well to get outside at every given opportunity but it’s not quite the same as if the sun were shining and the grass dry enough to play on without turning into a swamp. We did have one dry afternoon so I quickly made up a batch of these turkey burgers and some delicious Monkeygland sauce, packed them up in a bag and headed off to the village green with a selection of bats and balls and let the kids burn off some energy before tucking into these delicious burgers.
The burgers are low fat and make a nice change from the usual beef burgers. I nearly always use turkey mince if I’m making homemade burgers as it is both cheaper and healthier than beef. The key is to not overcook them, keeping them as moist as possible. Once you’ve added all the extras and some delicious sauce, you’ll hardly notice that they are not beef burgers. Now the sauce may sound a bit odd and I have no idea where the name came from as it has nothing to do with monkeys or glands. It is a typical South African sauce and is found on nearly every menu which has burgers on it. It is sweet and rich but with a nice kick from the chilli. Every South African is familiar with Mrs Ball’s Chutney so we would typically use this brand of chutney. It is available in most of the UK supermarkets and is definitely worth a try. The recipe makes more sauce than is needed for 6 burgers but it stores well in a sterilised jar and if kept in the refrigerator.
- 2 tblsp oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 red chilli, seeds removed and finely chopped
- 125ml Worcester Sauce
- 250ml chutney (preferably Mrs Ball's Original chutney)
- 2 tomatoes, chopped
- 10ml tomato paste
- 45ml white wine vinegar
- 60ml brown sugar
- 500g turkey mince
- ½ an onion, very finely chopped
- 2 garlic cloves, finely chopped
- 2 slices of bread, crusts removed
- 125ml milk
- salt and freshly ground pepper
- Burger buns
- Red Onion
- Heat the oil in a pan over a medium heat.
- Fry the onion, garlic and chilli until the onion is soft and nicely browned.
- Add the Worcester Sauce, chutney, tomatoes, tomato paste, vinegar and brown sugar to the cooked onions and mix well.
- Continue to cook over a low heat until the sauce has reduced down to a jam-like consistency (about 15 to 20 minutes).
- Remove from the heat and let the sauce cool down while you make the burgers.
- Combine the mince, onion and garlic in a mixing bowl.
- Soak the bread in the milk and then gently squeeze out any excess milk.
- Add the bread mixture to the mince and season with salt and pepper.
- Knead the mixture together with your hands until well incorporated.
- Mould the mixture into 6 patties. The mixture is very wet but if handled carefully they will hold together nicely.
- Using a small amount of sunflower oil, fry gently until cooked.
- Assemble burgers, using additional extras and top with a generous helping of Monkeygland sauce.
I’m submitting this post over to A Mummy Too’s Recipe of the Week linky.
and over to Honest Mum’s Tasty Tuesday linky which is being hosted by Franglais Cooking this week.
I’m also adding this post to Supergolden Bakes fab new linky, called Cook, Blog, Share