YEP, SANDWICHABLE
RECIPE: LEFTOVER THANKSGIVING TURKEY BURGER WITH CRANBERRY AIOLI
Thursday night’s turkey. Last night’s cranberry. Wine Wednesday brie. Yep, sandwichable.
Burgers are always a good idea, especially to bring those leftovers back to life a few days after the festivities come to an end. It’s so good we promise you’ll be craving this burg combo all year round.
Photo: Henry Hargreaves Food Styling: Simon Andrews
LEFTOVER THANKSGIVING TURKEY BURGER WITH CRANBERRY AIOLI
Yields 6-8 burgers
Ingredients:
2 cups leftover turkey, finely chopped
4 cups leftover stuffing
4 Eggs
¼ cup Milk
6-8 brioche buns
Sir Kensington’s Avocado Oil Mayonnaise
Leftover Cranberry Sauce
Brie
Arugula
Directions:
To make turkey burgers:
- Finely chop leftover white and dark turkey meat
- Mix chopped turkey meat with leftover stuffing
- Add eggs and milk and mix well (don’t be afraid to use your hands)
- Form mixture into 6-8 patties
- Cook patties in a skillet on the stove top, on medium high heat until browned on each side.
To assemble sandwiches:
- Slice brioche bun and lightly toast (pro tip: toast in the same pan as the patties were cooked so they absorb all the pan juices for extra flavor)
- Whisk together mayonnaise and leftover cranberry sauce to create your aioli and spread onto the toasted bun
- Place cooked turkey burger patty on cranberry coated bun
- Finish your turkey burger with brie and arugula and top bun
View more Avocado Oil Mayonnaise recipes.
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