- 2 shallots
- 25g butter, plus extra to fry the shallots
- 450g lean turkey mince
- 150g streaky bacon, finely chopped
- 1 medium organic egg
- 30g breadcrumbs (made from slightly stale bread)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon Worcester sauce
- 2 teaspoons lemon zest
- 2 tablespoons grated Parmesan cheese
- A good pinch of sea salt and freshly ground black pepper
- 200g chanterelle mushrooms
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- Olive oil
- 4 thin slices of Gruyère cheese
- 4 brioche buns
- A handful of mixed leaves, such as rocket, watercress, baby chard
- Peel and dice the shallots, then sauté in a frying pan with a little butter until softened. Put into a large mixing bowl with the turkey mince, bacon, egg, breadcrumbs, thyme, Worcester sauce, lemon zest and Parmesan. Season well with salt and pepper and mix thoroughly.
- Form 4 equal-sized burgers with your hands and place on a plate in the fridge for 30 minutes.
- Preheat your grill.
- Put 25g of butter into a large pan on a medium-high heat, add the chanterelles and cook for around 5 minutes until soft. Add the parsley and season with salt and pepper. Transfer to a plate and drizzle over a little olive oil.
- Fry the burgers in the pan over a medium heat, cooking for around 5 minutes on each side or until cooked through. Place a slice of Gruyère on top of each burger for the final 2 or 3 minutes of cooking.
- Split the brioche buns and toast under the hot grill, then spread mayonnaise on both sides and add some salad leaves. Place a cheesy burger on the bottom half of each, load with the chanterelles and put the top piece of brioche on. Serve immediately.
Recipe by James Kavanagh and William Murray of Currabinny