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Christmas Bubble and Squeak-Style Burgers with Poached Egg and Cranberry Relish
Turkey and Brussels sprouts burgers served with poached eggs and a homemade zesty cranberry relish.
Turkey
High Protein
Leftovers
Christmas
Brunch
Estimated Nutrition
Calories
846.2
kcal / serving
1692.4 kcal total
Carbs
57.4
g
per serving
114.8 g total
Fat
54.3
g
per serving
108.5 g total
Protein
32.1
g
per serving
64.2 g total
Cook Time
20
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
30
g
Brown Sugar
approximately 2 tbsp
CondimentsSauces
15
ml
White Wine Vinegar
for poaching
Dairy
1
piece
Egg
free-range, beaten
25
g
Unsalted Butter
for frying burgers
25
g
Butter
for relish
2
piece
Egg
free-range, for poaching
Fruits
100
g
Cranberries
0.5
piece
Orange
juice and zest
GrainsCereals
50
g
Plain Flour
for dusting
Meat
100
g
Turkey
slices
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
for frying burgers
15
ml
Olive Oil
for relish
Vegetables
100
g
Brussels Sprouts
cooked
Method
1
Preheat the oven to 180°C.
2
Blend turkey, Brussels sprouts, and one egg in a food processor.
3
Season the mixture with salt and black pepper.
4
Shape the mixture into four patties using floured hands.
5
Heat 25g butter and 15ml oil in a frying pan over medium heat.
6
Fry burgers for one minute on each side.
7
Bake burgers on a sheet for five minutes until cooked through.
8
Simmer relish ingredients in a small pan for eight minutes until cranberries soften.
9
Add vinegar to a pan of simmering salted water.
10
Crack two eggs carefully into the simmering water.
11
Cover and cook for two minutes.
12
Drain eggs on kitchen paper using a slotted spoon.
13
Serve two burgers per plate topped with a poached egg and relish.