Tex Mex Style Turkey and Pork Burgers with Barbeque Sauce

by grainnep

One of the best way to avoid dry burgers (aside from avoiding overcooking them) is to add some extra moisture in the form of this delicious secret sauce – I love to add some into the mix as well as baste some on top when I am cooking the burgers. It is also amazing with any slow cooked meats such as pork or lamb, it adds an amazing tangy flavour – just add a slaw for food heaven.
This sauce will keep for a few weeks in the fridge – I will be the first to point out that it is packed full of sugar in various forms so just remember it is a condiment not a main meal… πŸ™‚

Tex mex Turkey and Pork Burgers

Grainne's Barbeque sauce

Turkey and Pork Burgers (Can also be used to make Meat balls)
Makes 6

450gr each of minced pork and turkey
4 tbsp chopped coriander
4 tbsp barbeque sauce (below)
1 tsp each salt and pepper
3ox breadcrumbs (I use gluten free)
1/2 white onion peeled and diced

Oven at 180C
Mix all the ingredients well to combine
Shape into patties and chill well before cooking
Heat 1 tbsp oil in a a pan and sear on both sides
Top each with 1 spoon of barbeque sauce
Transfer to an oven proof dish and finish cooking for about
20 minutes. I use a meat thermometer to check.
Serve with choice of veg

Barbeque Sauce

300gr tomatoes chopped and drained free of water
1 white onion peeled and diced
2 cloves of garlic peeled and chopped
20gr spice mix from below
125ml apple juice
125ml cider vinegar
125ml maple syrup
125ml american mustard
125ml molasses
100ml chutney (I used ballymaloe)
250ml ketchup
1 tbsp chipotles in adobo
1 tsp smoked garlic or maldon sea salt

Heat 1 tbsp oil and cook the onion and garlic over a gentle heat until cooked
Add the tomatoes and cook for about 5 minutes
Add the spice mix and cook out for a further 5 minutes
Add the apple juice and vinegar and simmer until reduced by about 1/3
Add everything else and bring to a oil, turn right down and simmer for 5 minutes
Blend and pour into sterilised bottles and store in the fridge until needed.

Spice Mix
5gr each of fennel, cumin, coriander, nigella, mustard seed and black peppercorns
Toast the spices and when cool grind to a rough powder