The turkey burger with cranberry mayo and kale

“When I was living in the United States, I found turkey to be a popular lean-meat option,” writes chef Daniel Wilson, of the Australian burger brand Huxtaburger .

“However, because it’s so lean, turkey can dry out quite easily. To combat this I’ve added a small amount of bacon to these patties, which not only adds moisture, but also imparts a subtle smoky flavour.”

Instructions: Put the turkey and bacon in a large bowl, add the salt and pepper and mix well. Weigh the mixture out into four 125g portions and form into patties. Reserve between sheets of baking paper in the fridge until ready to cook.

Heat a flat grill plate, or a large non-stick frying pan, to a medium heat. Cook the patties for 4-5 minutes on each side, or until cooked through. Keep in a warm place.

Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

Build from the bottom, in this order: bun bottom, cranberry mayo, turkey patty, kale, bun top.