You’ll Need
For the Burgers
600g turkey thigh mince
1 egg
50g breadcrumbs
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp Dijon mustard
1 tsp sea salt
½ tsp cracked black pepper
½ tsp cayenne pepper
Smokehouse Toppings
4 brioche burger buns
4 slices mature cheddar
4 rashers smoked streaky bacon, cooked until crisp
1 large onion, sliced
2 tbsp smoky BBQ sauce
1 tbsp butter
Optional but dangerous
Dill pickle slices
Crispy onions
Jalapeños
Ranch dressing
Lettuce and tomato
Method
Preheat your air fryer to 195°C.
In a large bowl, combine the turkey mince, egg, breadcrumbs, Worcestershire sauce, smoked paprika, garlic powder,
onion powder, Dijon mustard, sea salt, black pepper and cayenne.
Mix gently until just combined.
Divide into 4 thick burger patties, making a small thumbprint in the centre of each to help them cook evenly.
Cook the sliced onion in the butter for 6–8 minutes until soft and caramelised, then stir through the BBQ sauce.
Place the turkey burgers into the air fryer basket in a single layer.
Air fry for 12–14 minutes, turning halfway through, until cooked through and nicely blackened around the edges.
Lay a slice of mature cheddar onto each burger during the final 2 minutes so it melts beautifully.
Toast the brioche buns in the air fryer for 1–2 minutes.
Build each burger with the BBQ onions, crispy bacon and any optional toppings.
Serve immediately with dirty fries, pit beans or smoky potato salad.