Turkey, rosemary & Brie burgers

Name: Turkey, rosemary & Brie burgers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 g pack Essential British Turkey Thigh Mince; 2 tbsp Cooks’ Ingredients Rosemary, finely chopped; 1 clove/s garlic, finely grated; ½ unwaxed lemon, zest; ¼ tsp salt; 1 tbsp olive oil; 200 g French Brie, sliced; 4 brioche burger buns; 2 tbsp mayonnaise; 4 leaves little gem lettuce; 1 large tomato, sliced; 2 tbsp cranberry sauce

Get set for the festive season with these juicy, flavour-packed burgers – on the table in just 30 minutes. Fry the burgers with confidence by using the John Lewis Classic Stainless Steel Frying Pan, 28cm. Made of stainless steel, which is magnetic and good at conducting heat, the pan can be used on all cookers, including induction hobs.

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g pack Essential British Turkey Thigh Mince
2 tbsp Cooks’ Ingredients Rosemary, finely chopped
1 clove/s garlic, finely grated
½ unwaxed lemon, zest
¼ tsp salt
1 tbsp olive oil
200g French Brie, sliced
4 brioche burger buns
2 tbsp mayonnaise
4 leaves little gem lettuce
1 large tomato, sliced
2 tbsp cranberry sauce

Put the turkey mince in a bowl with the rosemary, garlic, lemon zest, salt and plenty of freshly ground black pepper. Mix well, then shape into 4 equal patties, flattening them to about 1.5cm thick.
Heat the oil in a large frying pan over a medium-high heat. Fry the burgers for 4 minutes, then turn and fry for another 4 minutes. Turn once more and top each burger with a slice of Brie. Cover the pan with a lid or sheet of foil. Take off the heat and leave for 3-4 minutes for the cheese to melt. The burgers should be cooked through with clear juices and no pink meat remaining.
Meanwhile, toast the burger buns and spread each base with ½ tbsp mayonnaise. Top each with a lettuce leaf and a slice of tomato. Sit the burgers on top, then spoon over the cranberry sauce. Finish with the bun lids and serve straight away. Sweet potato oven chips make a great side, if liked.

Cook’s tip

Leftover rosemary? This aromatic herb makes a surprisingly good addition to winter cocktails. Add a sprig to your gin and tonic or some mulled wine. You can also freeze leftover sprigs.

Typical values per serving when made using specific products in recipe