Organic Christmas leftover turkey burger with fig and walnut ketchup

John Quilter (chef and food busker) creates a delicious organic Christmas leftover turkey burger using Eversfield Organic Meat as his centre piece #FeedYourHappy

Yields4 Servings
 2 turkey legs
 sea salt
 thyme (some for confit, the rest for the rosti)
 1 tsp fennels seeds
 3 cloves garlic, crushed
 2 bay leaves
 1 ½ kg duck fat
 1 tsp truffle paste
 5 tbsp mayo
 4 large potatoes, washed and grated
 For the fig ketchup
 150g fig jam
 ½ zest of lemon
 2 tsp Worcester sauce
 1 tsp of tabasco
 oilve oil
 1 lemon
 6 brioche burger buns, toasted
 6 duck or chicken eggs
 100g walnuts, crushed
 hot sauce
FOR THE FIG KETCHUP:
 150g fig jam
 zest of ½lemon
 2 tsp Worcester sauce
 1 tsp of tabasco
1

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. Wipe off the salt with a cloth but don’t rinse. Discard the salt from the dish, then return the legs to it.

2

Preheat the oven to 140C/275/gas mark 1. 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 3½ hours until tender.

3

Leave the legs in the fat to cool, then pull the meat off the bone and wrap the dish with cling film.

4

Preheat the oven to 180C/350F/gas mark 4. Add 1 tsp of truffle paste to 5 tbsp mayo and thoroughly incorporate.

5

Place the grated potato with some thyme leaves, salt, pepper and a 1-2 tsp 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 for 15-20 minutes until brown and golden on each side. At 10 minutes into the cooking process remove the rings.

6

Shred the turkey legs, then in a non-stick pan refry the meat 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 tsp of the fig jam.

7

In the same pan, fry the duck or chicken eggs in metal rings, once cooked take out and drain.

8

On the toasted burger bun, add a squirt of the truffle mayo on to the bottom. Next tower the turkey on, then the rosti. Top with the egg and walnuts and finally scrape a slab of fig jam on to the top of the burger bun. Boom!

CategoryCuisine

Ingredients

 2 turkey legs
 sea salt
 thyme (some for confit, the rest for the rosti)
 1 tsp fennels seeds
 3 cloves garlic, crushed
 2 bay leaves
 1 ½ kg duck fat
 1 tsp truffle paste
 5 tbsp mayo
 4 large potatoes, washed and grated
 For the fig ketchup
 150g fig jam
 ½ zest of lemon
 2 tsp Worcester sauce
 1 tsp of tabasco
 oilve oil
 1 lemon
 6 brioche burger buns, toasted
 6 duck or chicken eggs
 100g walnuts, crushed
 hot sauce
FOR THE FIG KETCHUP:
 150g fig jam
 zest of ½lemon
 2 tsp Worcester sauce
 1 tsp of tabasco

Directions

1

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. Wipe off the salt with a cloth but don’t rinse. Discard the salt from the dish, then return the legs to it.

2

Preheat the oven to 140C/275/gas mark 1. 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 3½ hours until tender.

3

Leave the legs in the fat to cool, then pull the meat off the bone and wrap the dish with cling film.

4

Preheat the oven to 180C/350F/gas mark 4. Add 1 tsp of truffle paste to 5 tbsp mayo and thoroughly incorporate.

5

Place the grated potato with some thyme leaves, salt, pepper and a 1-2 tsp 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 for 15-20 minutes until brown and golden on each side. At 10 minutes into the cooking process remove the rings.

6

Shred the turkey legs, then in a non-stick pan refry the meat 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 tsp of the fig jam.

7

In the same pan, fry the duck or chicken eggs in metal rings, once cooked take out and drain.

8

On the toasted burger bun, add a squirt of the truffle mayo on to the bottom. Next tower the turkey on, then the rosti. Top with the egg and walnuts and finally scrape a slab of fig jam on to the top of the burger bun. Boom!

Organic Christmas leftover turkey burger with fig and walnut ketchup