Turkey meat is quietly climbing onto my list of favourites. Inexpensive, more flavoursome than chicken and lean. It takes a little more care to keep moist, but giving it that deserved attention is well worth it. The addition of sausage meat here gives a significant leg up on the challenge keeping the meat moist. And the number of flavours packed into them means this was a real winner.
The method of allowing the burger mix to rest in the fridge to firm up is a good one, and was particularly beneficial here as I made these probably larger than any reasonable person would want. I’d say twice as large as they should be… But honestly they were great. Took a little care and time in the frying pan.
Due not having a jar of it, I attempted a super quick mayonnaise half from memory for the kohlrabi, which was a little abortive due to flagging energy, not quite achieving the right texture and adding unnecessary garlic power on recommendation of Jamie Oliver, which I will never do again… but it did a job.
From Tom Kerridge – Dopamine Diet, pg. 130