Dinner Recipe Turkey Turkey, chorizo and chestnut burgers Michael Catling10 June 2025055 views All the flavours of Christmas packed into a protein-rich burger, flavoured with cranberry sauce and sage. Fed up of making boring beef burgers? My Christmas-inspired turkey burger is the perfect solution if you’re looking to cut down on your red meat consumption, plus it uses up that jar of cranberry sauce that has been in your cupboard for far too long. Now, I know what you’re thinking: Turkey is tasteless, dry and a little boring. But mix in a little chorizo? That’s a game changer right there! The fat content in the chorizo not only adds moisture to the turkey mince, but also infuses the patty with deep paprika spice and a smoky kick. Think of it as a flavour booster, built right into each burger. The addition of chestnuts ramps up the fibre content and plays up to the Christmas vibe which is what this burger is all about! How To Make Turkey, Chorizo And Chestnut Burgers Chef Catling’s recipe notes Recipe: Turkey, chorizo and chestnut burgers Serving suggestions Frequently asked questions Tips & Notes To Know Add a pinch of bicarbonate of soda to your burger mix: This brilliant tip from Tom Kerridge helps to bind the proteins in the turkey mince, which stops the burger from sticking to your grill pan. Make it spicy: Add diced jalapeños or a sprinkling of dried chilli flakes to the turkey and chorizo mix. Batch cook: Double the quantities and freeze the extra burger patties. They’ll keep for up to 3 months and just need to be defrosted fully before following step 3. Turkey and chorizo burgers Pin Print Ingredients 300g turkey breast mince30g Spanish chorizo (spicy), skin removed and diced60g cooked whole chestnuts, finely chopped25g cranberry sauce1/2 tsp onion granules1/2 tsp dried sage1/4 tsp ground allspicePinch of bicarbonate of sodaOlive oil, for brushing To serve2 brioche burger buns1 tbsp caramelised onion chutney1/4 small iceberg lettuce, finely shredded1/4 cucumber, cut into rings1 avocado, stoned and thinly sliced Instructions Step 1Break the turkey mince up in a bowl and add the chorizo, chestnuts, cranberry sauce, onion granules, sage, allspice and bicarbonate of soda. Season generously with salt and pepper and use your hands to bring everything together. Step 2Shape the mixture into two burgers, about 3cm thick. Place on a clean plate and refrigerate for at least 30 minutes to firm up. Step 3Heat a griddle pan over a medium-high heat and preheat the oven to 180C. Step 4Lightly drizzle the burgers with olive oil on both sides, then place each burger on the griddle pan. Cook for 3-4 minutes on each side or until nicely charred with bar marks. Place on a lined baking tray and finish off in the oven for 5 minutes or until cooked through. Step 5Meanwhile, halve the brioche burger buns and toast on the griddle pan until nicely coloured. Step 6Spread a spoonful of caramelised onion chutney over the base of each bun, then top with a handful of lettuce, cucumber and sliced avocado. Step 7Carefully place the turkey, chorizo and chestnut burger on top, followed by the burger lid, before serving with all the usual sides. Tag me on Instagram at @Chef_Catling. Serving suggestions Lettuce wrapped as a low carb, bunless option. Piled high with homemade chips, onion rings and peas. With a side order of sweet potato wedges, coleslaw and corn on the cob. Frequently Asked Questions How Do I Stop The Burger Patties From Breaking Up? The key to a loose textured burger is to avoid overworking the turkey mince. Use your hands to bring the mixture together, before shaping into patties. Should I Use Packet Or Fresh Chestnuts? Chestnuts are an autumn fruit, hence they are only ‘in season’ between September and November. Outside of this period, you can save yourself a lot of money and hassle by purchasing chestnuts which have already been cooked, peeled and vacuum-packed. Merchant Gourmet is the market leader, but you can pick up own-brand ranges from Lidl and Aldi for two thirds of the price. Should I Use Fresh Or Dried Herbs? Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product. Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme release their flavours and aromas gradually and benefit from longer cooking times. Just remember the 3:1 ratio. Triple the volume if you want to use fresh herbs instead of dried. Divide the volume by three if you want to use dried herbs instead of fresh.