It’s a sunny Sunday afternoon, and boohoo, we don’t have a working BBQ. Yes the kids have complained, yes the hubby wished we had one, but what does it matter? We can STILL have lovely BBQ-themed dinner.

On the menu tonight is Turkey And Chorizo Burgers, served with BBQ roast chicken and Sweet Potato Fries. I’ve also thrown in a Spicy Chicken Liver starter with a warm buttery baguette as a delicious starter for the grown ups!

“A patty, in American, Canadian, South African, Australian, Argentinian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives. The meat is compacted and shaped, cooked, and served. Patties can be eaten with a knife and a fork in dishes like Salisbury steak, but are typically served in a sort of sandwich called a “burger”, or a hamburger if the patty is made from ground beef. The patty itself can also be called a burger, whether or not it is served in a sandwich, especially in the United Kingdom and Ireland, where the term “patty” is rarely used.” – Wiki 

Turkey And Chorizo Burgers 
Ingredients

• 1600g Turkey Mince
• 130g Diced Chorizo
• Splash of Red Wine
• Splash Of Lea Perrins
• 1 Egg
• 5 Crackers
• 5 table spoons of HP (Brown Sauce)
• Teaspoon of Mustard
• Teaspoon of Mixed Herbs
• Half a Teaspoon of Garlic Granules
• Half a Teaspoon of Paprika
• Chicken OXO Cube

Instructions

1. Using a rolling pin and a tea towel crush your crackers and roll until they resemble breadcrumbs.
2. Beat 1 egg and add to your mince.
3. Add all ingredients together and mix.
4. Place mixture in the fridge for at least half an hour to allow flavours to marinade and your mince to stiffen.
5. Form round Patties with roughy a 2″ thickness and fry on a medium heat (turning in between) for 20-25 minutes until your your burgers are thoroughly cooked.