June 21, 2024

Turkey Burger with Rhubarb Ketchup

Recipe: Rosie Daykin

“The secret to this turkey burger is butter. Chilled butter cubes and the soaked panko mixture make it the most moist burger you’ll ever have.” – Rosie Daykin


Rhubarb Ketchup (batch)

  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 1 lb. fresh or frozen rhubarb stems, washed and cut into 1″ pieces
  • 1 lb. tomatoes, quartered with seeds removed
  • 1/2 cup dark brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp red wine
  • 1 tsp allspice
  • 1 tsp salt
  • 1/2 tsp pepper

Turkey Burger

  • 1 cup panko breadcrumbs
  • 3/4 cup water
  • 1 lb. ground turkey
  • ⅓ cup butter, chilled and cut into 1/2″ cubes
  • 1 tbsp finely chopped fresh chives
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh basil
  • 1/2 tsp chili flakes
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 slices cheddar cheese (optional)
  • 4 hamburger buns, split and lightly toasted and buttered
  • 4 tbsp mayonnaise
  • 6 tbsp Rhubarb Ketchup (see above)
  • 4 pieces butter lettuce, washed and dried


Yield: Serves 4

Make Rhubarb Ketchup

  1. In large pot over medium-high heat, warm olive oil. Add diced shallot and cook until soft and just starting to brown, 3 to 4 minutes. Add rhubarb and tomatoes, using wooden spoon to give everything a good stir to combine. Continue cooking until rhubarb and tomatoes are starting to break down, 10 to 12 minutes.
  2. Add brown sugar, vinegar, wine, allspice, salt and pepper, and cook until everything has started to come together into thick spread, another 5 to 8 minutes.
  3. Remove from heat and transfer to bowl. Store, covered, in refrigerator for up to 1 week.

Make Burgers

  1. In small bowl, combine panko breadcrumbs and water, and set aside for 5 to 10 minutes. Once panko has softened and absorbed all water, use hands or back of large spoon to mash panko to make a smooth paste.
  2. Place ground turkey in large bowl and add panko paste. Use hands or large spoon to blend well. Add butter cubes, chives, parsley, basil, chili flakes, salt and pepper, and mix again to combine.
  3. Divide meat into four portions, shape into patties and store in refrigerator until you’re ready to cook.
  4. You have a few options for cooking the patties. You can fire up the barbecue and grill them, or you can cook patties in the frying pan over medium-high heat. (For the frying pan, there’s no need to oil the pan; just get it nice and hot before you place the patties in it, making sure to leave a little space between each one.) Cook burgers until nicely seared and juices are starting to bubble up, about 5 minutes. Use metal spatula to flip, top with cheddar cheese slices (if using), and continue to cook for another 3 to 5 minutes, until seared on outside and juices run clear when poked. You can also bake patties on a baking sheet in a preheated 350°F oven for 15 to 20 minutes. (If you’re baking patties, top them with cheese in the last couple of minutes of cook time.)
  5. Place both halves of prepared hamburger buns face up on serving platter. Spread bottom half with mayonnaise and top half with Rhubarb Ketchup. Place burger patty on bottom half of each bun and top with piece of lettuce and other half of bun.

Recipe from The Side Gardener by Rosie Daykin. ©2024 Rosie Daykin. Photographs by Andrew Montgomery. Published by Appetite an imprint of Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved