John Myers
Ingredients for 2 servings:
- 2 burger buns (wholemeal)
- 1 turkey breast fillet(s)
- 1 handful of leaf lettuce
- ½ handful of watercress
- 4 slice(s) vine tomatoes, thin slices
- 2 slices of pineapple
- 2 slices of cheddar cheese
- ½ shallot(s)
- 1 garlic clove(s)
- 1 cup sour cream, 150 g
- 4 tbsp ketchup (“Dried Tomato” from Bull’s-Eye)
- 2 tbsp tomato paste
- 1 tsp honey
- 1 tbsp honey mustard
- chili flakes
- salt and pepper
- olive oil
- butter
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Cut the turkey breast into approximately 3 x 6 cm, approximately 2 cm thick pieces, season with pepper and salt, drizzle with olive oil, toss to combine, and set aside. Lettuce and cress (which were currently available in the raised bed, but can of course be substituted) prepare tomato and pineapple slices, cheddar cheese, and burger buns (sliced and buttered), and preheat the grill. Mix together the sour cream, tomato paste, ketchup, honey mustard, honey, finely chopped garlic, finely chopped shallot, and chili flakes, salt, and pepper to taste, and set aside. The quantities for these can all be adjusted according to taste. Grill the turkey pieces and pineapple, then set both aside and keep warm. Grill the burger buns with the buttered cut sides facing down. Be careful not to burn the buns! Remove the bottoms of the buns from the grill and turn the tops over. Top the bottoms with lettuce, cress, tomatoes, turkey, sauce, pineapple, and cheddar cheese, and return them to the grill. You’ll have plenty of sauce left over, but it also tastes great with any leftover turkey or fries. When the cheese melts slightly, put the lid on and serve with oven-baked fries, salad, or another side dish of your choice.
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