Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 1/2 tbs olive oil

  3. 1 onion, chopped

  4. 10 slices white bread, crusts removed

  5. 600g thick sausages (preferably turkey and cranberry)

  6. 1 tbs chopped flat-leaf parsley

  7. 2 tsp chopped sage

  8. 1 egg, beaten

  9. Grated zest of 1 lemon

  10. Ciabatta buns, rocket, sour cream and cranberry sauce, to serve

Instructions Jump to Ingredients ↑

  1. Heat 1/2 tablespoon olive oil in a frypan over medium heat. Cook the onion for 2-3 minutes until softened, then cool.

  2. Meanwhile, process the bread in a food processor until fi ne crumbs form. Remove the sausages from their casings, and place the meat in a bowl with the breadcrumbs, onion, herbs, egg and lemon zest. Season well with salt and pepper. Using damp hands, form the mixture into 4 large patties, then chill for 10 minutes.

  3. Preheat oven to 180°C. Heat a frypan or barbecue on medium heat. Add remaining 1 tablespoon olive oil and cook burgers, in batches if necessary, for 2-3 minutes each side until brown. Transfer burgers to a baking tray and cook in the oven for a further 6 minutes or until cooked through.

  4. Meanwhile, toast the ciabatta buns. Serve the patties in toasted buns with rocket, sour cream and cranberry sauce.


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