Turkey Burgers with Monkeygland Sauce
Turkey burgers are a delicious and healthy alternative to traditional beef burgers. Packed with protein and low in fat, they make for a satisfying meal that is sure to please the whole family. And when topped with our delicious, homemade monkeygland recipe, they are sure to be a hit! So fire up the grill and get cooking!
More turkey burger toppings ideas
Some great ideas for turkey burger toppings include:
- sautéed mushrooms
- caramelized onions
- avocado slices
- crisp bacon bits
- your favorite cheese, such as cheddar, Swiss or pepper jack
- pickles or relish
- spicy peri peri sauce
Tips for a perfect turkey burger
- Use ground turkey from thigh meat, not turkey breast, as it is more flavourful.
- Use a light hand when forming the patties so they don’t end up too dense.
- Preheat the grill well before cooking the burgers to get nice grill marks.
- Be careful not to overcook the burgers, since turkey is leaner than beef it can dry out quickly.
Delicious Turkey Burgers with Monkeygland Sauce
This turkey burger with a sweet and savoury monkeygland sauce is a real delight. It is a perfect dinner or perfect for a bbq party.
Ingredients
For the Monkeygland sauce:
- 2 tblsp oil
- 1 onion chopped
- 2 cloves of garlic chopped
- 1 red chilli seeds removed and finely chopped
- 125 ml Worcester Sauce
- 250 ml chutney
- 2 tomatoes chopped
- 10 ml tomato paste
- 45 ml white wine vinegar
- 60 ml brown sugar
For the burger patties:
- 500 g turkey mince
- ½ onion very finely chopped
- 2 cloves of garlic finely chopped
- 2 slices bread crusts removed
- 125 ml milk
- salt and fresh ground pepper
Additional extras
- 4 Burger buns
- Lettuce
- Tomatos fresh
- Red Onion
Instructions
- To make the Monkeygland Sauce, 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.
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Share on Facebook
Share on Twitter
Share by Email
