The Patty:

  • Butter, unsalted 30 g
  • Celery, finely chopped 50 g
  • Onion, finely chopped 50 g
  • Turkey, cooked and minced 1.5 kg
  • Bread Crumbs 30 g
  • Parsley, chopped 10 g
  • Sage, fresh, chopped 5 g
  • Thyme, fresh, chopped 5 g
  • Black pepper, ground 2 g
  • Eggs 2 pc
  • Brie cheese, sliced 300 g

The Sandwich:

  1. The Patty:

    • In a small frying pan over medium heat, melt the butter. Add the celery and onion and cook, stirring often, until softened, about 4 minutes. Remove from the heat and let cool completely.
    • In a large bowl, combine the turkey, bread crumbs, parsley, sage, thyme, Knorr Chicken Stock Powder, salt, pepper, eggs and the onion mixture.
    • Mix together the ingredients until evenly distributed. Divide the mixture into small 75g patties.
    • Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
    • Grill patties, from both sides, making sure they are well done.
    • Top with brie cheese slices and melt.
  2. The Sandwich:

    • Combine Hellmann's Real Mayonnaise and Colman’s Dijon Mustard.
    • Toast buns and spread mayo mustard sauce on the bun halves.
    • Place a piece of lettuce and top with turkey patty.
    • Top with cranberry sauce.
    • Serve with french fries on the side or a salad.