Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 6

Turkey burgers with pepper and blue cheese sauce recipe

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Takes 25 minutes to barbecue, plus chilling

1 tbsp olive oil
1 garlic clove, crushed
1 shallot, finely chopped
750g turkey mince
75g fresh breadcrumbs
Flour, for binding
Lettuce, torn to serve
Vegetable oil, for brushing
6 burger buns
For the pepper and blue cheese sauce
1 strip roasted red pepper from a jar, drained
1/2 x 200ml jar mayonnaise
30g blue cheese
Small handful of chopped fresh flatleaf parsley

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1. Heat the oil in a frying pan and add the garlic and shallot. Cook for 1-2 minutes, until softened. Cool on kitchen paper. Put into a bowl, add the mince and breadcrumbs. Season, mix well and divide into 6. Lightly flour your hands, then shape into 6 burgers. Chill for 30 minutes, put into a Tupperware box and then into a cool box.
2. Meanwhile, make the sauce. Chop the peppers and put into a bowl. Stir in the mayonnaise. Crumble in the blue cheese and stir well. Add the parsley and pop into a Tupperware box and put into a cool box. Put the lettuce in a separate box and put in the cool box.
3. At the beach, light the barbecue, following the manufacturer’s instructions. Brush the grate with oil. Barbecue the burgers for 12-15 minutes, turning once, until tender. Grill the buns. Put a burger in each bun and top with lettuce and pepper and cheese sauce.

Nutritional info

Per serving: 590kcals, 24.5g fat (4.9g saturated), 41.7g protein, 54g carbs, 2.7g sugar, 1.8g salt

Chef's tip

You can also cook the burgers under a hot grill for 15-20 minutes, turning once, until tender.

Turkey burgers with pepper and blue cheese sauce recipe

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