Leftover turkey burger with fig ketchup recipe
Say so long to boring turkey curries on Boxing Day with this delicious turkey burger from John Quilter (aka The Food Busker). This recipe uses leftover leg meat to make a confit, which is then served with a potato rosti, a fried egg, truffle mayo and fig ketchup.
Ingredients
- 2 turkey legs
- 1 pinch sea salt
- 1 handful thyme, some for confit, the rest for rosti
- 1.5 kg duck fat
- 1 lemon
- 1 tsp fennel seeds
- 2 bay leaves
- 1 tsp truffle paste
- 3 cloves of garlic, crushed
- 5 tbsp mayonaise
- 6 brioche burger buns, toasted
- 6 duck or chicken eggs
- 4 large potatoes, washed and grated
- 100 g walnuts, crushed
- 2 turkey legs
- 1 pinch sea salt
- 1 handful thyme, some for confit, the rest for rosti
- 3.3 lbs duck fat
- 1 lemon
- 1 tsp fennel seeds
- 2 bay leaves
- 1 tsp truffle paste
- 3 cloves of garlic, crushed
- 5 tbsp mayonaise
- 6 brioche burger buns, toasted
- 6 duck or chicken eggs
- 4 large potatoes, washed and grated
- 3.5 oz walnuts, crushed
- 2 turkey legs
- 1 pinch sea salt
- 1 handful thyme, some for confit, the rest for rosti
- 3.3 lbs duck fat
- 1 lemon
- 1 tsp fennel seeds
- 2 bay leaves
- 1 tsp truffle paste
- 3 cloves of garlic, crushed
- 5 tbsp mayonaise
- 6 brioche burger buns, toasted
- 6 duck or chicken eggs
- 4 large potatoes, washed and grated
- 3.5 oz walnuts, crushed
- 150 g fig jam
- 0.5 lemon zest
- 2 tsp Worcester sauce
- 1 tsp Tabasco
- 5.3 oz fig jam
- 0.5 lemon zest
- 2 tsp Worcester sauce
- 1 tsp Tabasco
- 5.3 oz fig jam
- 0.5 lemon zest
- 2 tsp Worcester sauce
- 1 tsp Tabasco
Details
- Cuisine: Christmas
- Recipe Type: Leftovers
- Difficulty: Medium
- Preparation Time: 765 mins
- Cooking Time: 230 mins
- Serves: 4
Step-by-step
For the turkey confit
- Lay the turkey legs on a thin layer of coarse sea salt in a deep non-metallic, flame-proof dish.
- Sprinkle with the thyme, fennels seeds, garlic, bay leaves and more salt to cover lightly. Leave for 12 hours to draw out the moisture.
- Preheat the oven to 140ºC (285ºF/gas mark 1).
- Wipe off the salt with a cloth but don’t rinse. Discard the salt from the dish, then return the legs to it.
- Warm the duck fat gently in a pan, then pour the melted fat over the legs, making sure they’re completely immersed.
- Cover with baking paper so it touches the oil.
- Put the dish over a low-medium heat and bring to a simmer, then cook in the oven for about 3.5 hours until tender.
- Leave the legs in the fat to cool, then pull the meat off the bone and wrap the dish with cling film.
For the potato rosti
- Place the grated potato with some thyme leaves, salt, pepper and 1–2 teaspoons of olive oil and mix together.
- Then place 6cm pastry rings onto a piece of greaseproof paper on a baking tray.
- Fill the rings with the potato mixture, then transfer to the oven at 180ºC (350ºF/gas mark 4) for 15–20 minutes until brown and golden on each side.
- At 10 minutes into the cooking process remove the rings.
To serve
- Combine the ingredients to make the fig jam.
- Add a teaspoon of truffle paste to five tablespoons of mayo and thoroughly incorporate.
- Shred the turkey legs slightly, then in a non-stick pan refry on a medium heat, until heated through and just beginning to lightly brown.
- Empty out onto kitchen roll then transfer to a container and add a teaspoon of the fig ketchup.
- In the same pan, fry the duck or chicken eggs in metal rings, once cooked take out and drain.
- On the toasted burger bun add a squirt of the truffle mayo on to the bottom of the bun.
- Next tower the turkey on, then the rosti.
- Top with the egg and walnuts and add a dollop of fig jam on to the top of the burger bun.
This recipe was created by John Quilter, using organic ingredients, for the launch of Organic Feed Your Happy Christmas and the Soil Association's Organic Christmas Marketplace.
Image: Marian Weyo/Shutterstock
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