- 100g/3½oz turkey slices
- 100g/3½oz cooked Brussels sprouts
- 1 free-range egg, beaten
- salt and freshly ground black pepper
- 50g/1½oz plain flour
- 25g/1oz unsalted butter
- 1 tbsp olive oil
- 25g/1oz butter
- 1 tbsp olive oil
- 100g/3½oz cranberries
- 2 tbsp brown sugar
- ½ orange, juice and zest
- 1 tbsp white wine vinegar
- 2 free-range eggs
- salt and freshly ground black pepper
- Preheat the oven to 180C/350F/Gas 4.
- For the burgers, place the turkey, Brussels sprouts and egg into the bowl of a food processor and blend to combine.
- Season well with salt and freshly ground black pepper.
- Dust a little flour onto your hands and shape the mixture into four patties. Add more flour to your hands if necessary.
- Heat the butter and oil in a frying pan over a medium heat.
- Add the burgers to the pan and fry for one minute on each side.
- Place the burgers onto a baking sheet, transfer to the oven and bake for about five minutes, or until cooked through.
- For the relish, place all the relish ingredients into a small frying pan and cook gently for about eight minutes, until the cranberries have softened.
- For the poached eggs, add the vinegar to a small frying pan filled with simmering salted water.
- Crack the eggs, one at time, carefully into the pan – take care not to break the yolk.
- Place a lid on the pan and cook for two minutes, or until cooked to your liking.
- Remove the eggs with a slotted spoon and drain on kitchen paper.
- Serve two burgers on each plate with a poached egg and a drizzle of the relish around each serving.