Mark Best and Shane Osborn share their Thanksgiving Turkey Burger recipe

Be Thankful for this recipe featured imageThe Thanksgiving Turkey Burger

By Monica Araneta Tiosejo

There has been no cooking show like Netflix’s The Final Table. The reality TV series featured 24 extraordinary chefs, who were paired with and, finally, pitted against each other. The competition was hosted by Bon Appetit editor Andrew Knowlton in a massive arena, made even more grand with the sensory overload of Hollywood lighting, music, sound effects, and breakneck edits. Real blood, sweat, and tears were involved, and the contestants seemed more like gladiators than chefs.

They were fighting to win a seat at The Final Table, a gathering of legends whose collection of stars and awards make up the astronomical map any chef must navigate to find his place in the culinary world. In each episode, the cuisine of a selected country took centerstage. Three cultural ambassadors (usually celebrities and a proper food critic) decided what their nation’s signature dish was. The bottom three teams had to cook off, and showcase a local ingredient that was chosen by the country’s most celebrated chef, who happened to be part of The Final Table. The least successful team was voted off.

The fan favorites were Australian chefs Mark Best (Marque and Pei Modern) and Shane Osborn (Pied a Terre, Arcane, and Cornerstone), who served their dishes with a heaping helping of bromance and dad jokes. They were one of the final two teams before they were broken up and were told to compete as individuals, tasked to prepare a defining dish that should “cause ripples around the culinary world.” Best was the runner-up, an upsetting loss to Timothy Hollingsworth (The French Laundry and Otium). The season was released last year.

L9530015Chef Shane Osborn and Chef Mark Best

It took almost a year, but the American dream continued on board the Genting Dream, the inaugural ship of Dream Cruises. “Since the show, I’ve gotten more heavily involved with Dream Cruises and Genting. We opened up another ship, the Explorer Dream,” Best said. The fleet’s latest addition will be homeported in Sydney and Auckland until March 2020.

The duo were at sea for five nights, cruising from Singapore to Vietnam and back. They also curated a special four-hands six-course menu for guests at Seafood Grill by Mark Best, a modern surf-and-turf restaurant located at deck eight. The collaboration also marked the first post-show partnership between them, and Osborn’s first time to be on a cruise.

“This is the first time I’ve been on a cruise ship. I’m absolutely loving it. I had an amazing sleep last night, and woke up with the windows open, the fresh air coming into the room. I had coffee on the balcony,” Osborn narrated.

“I looked over Shane’s balcony, and he was relaxing in a pair of underpants while drinking his coffee. He said it was only 8:30 a.m.. I said, ‘You have literally nine minutes to get ready.’ Just a warning to everyone, ship’s time is Singapore time (one hour ahead of Vietnam),” Best interrupted.

Osborn rushed to get ready for the 10 a.m. interview and cooking demonstration of the famous Thanksgiving Turkey Burger that was complemented by Hollywood stars Dax Shepherd and Colin Hanks. Episode six featured the US, and the cultural ambassadors didn’t choose just one dish, they chose an entire meal.

“In one hour, we had to cook something that usually takes 24 hours. We married two things that are quintessentially American, which is Thanksgiving and fast food culture, the hamburger,” Best said. “[There was] Dax Shepard, a famous Hollywood actor, and husband of Kristen Bell. Sam Sifton is the head critic of the New York Times, and next to him is Colin Hanks, Tom Hanks’ son, and a famous actor in his own right. That shows you the level of the show. At this stage, Sam Sifton was questioning the texture of the turkey burger, saying it was not what he was used to, and Dax said to him, ‘I think you’re allergic to a good time!’ He picked up the burger and ate it in about three mouthfuls.”

If genius is not too big a word for their talent, that’s how many (including the two chefs) described the dish.

“What’s great with this dish is that it’s something that the typical American person like Homer Simpson can eat while holding the remote control of the television. It’s fast food, it’s all-in-one. You can pick it up and eat it…I think that just sums up American cuisine,” Osborn said.

As a treat, the two chefs shared the recipe with Manila Bulletin Lifestyle.

Thanksgiving Turkey Burger by Chef Mark Best and Chef Shane Osborn

Serves 5


1- StuffingCreating the stuffing

  • 100 g. smoked slab bacon
  • 1 whole turkey (10 to 12 lbs.)
  • 1 bunch sage
  • 1 tsp. mace
  • 6 slices white sourdough bread
  • 100 ml. madeira
  • 1 bunch thyme
  • 2 cloves garlic
  • 100 g. pork back fat
  • 6 g. salt
  • 1 tsp. white pepper
  • 50 g. butter
  • 1 brown onion
  • 8 eggs
  • 100 g. flour
  • 300 g. panko breadcrumbs


  • 1 kg. orange yam
  • 50 g. butter
  • 20 g. brown sugar
  • 100 g. mascarpone
  • 1 tsp. allspice
  • 100 g. pecans
  • 9 leaves gelatin, titanium
  • 240 g. egg white
  • 570 g. white fine sugar
  • 150 g. water
  • 200 g. corn starch
  • 100 g. icing sugar


  • 500 g. brussel sprouts
  • 30 g. butter
  • 1 tsp. salt & pepper


  • 250 g. raw chestnuts in shell


3 Filling with cranberry juiceFilling with cranberry sauce

  • 1 tin whole berry cranberry sauce, ocean spray
  • 1 tin jellied cranberry, ocean spray


  • 1 onion
  • 2 sticks celery
  • 1/2 bunch thyme
  • 100 g. madeira
  • 500 ml. chicken stock
  • 2 slices smoked bacon
  • 50 g. butter
  • 5 g. xanthan



1. Remove legs from turkey. Skin and debone. Reserve skin and bones. Cut turkey leg meat into cubes.

2. Remove the breasts from the frame and reserve both.

3. Remove the rind from the bacon and reserve. Cut the bacon into cubes. Cut the pork back fat into cubes. Mix the bacon, fat, and turkey leg meat. Add finely minced garlic and one one tsp. black pepper. Weigh. Add 1.5 salt by weight. Mix well. Put through a five mm. mincing blade. Spread onto a tray in a layer one cm. thick. Chill.

4. Peel onion and cut into fine dice. Sauté in butter until translucent. Add madeira and reduce. Add finely chopped sage, thyme, mace, and whole egg. Spread onto a tray to one cm. thick, and chill in the blast chiller.

2 Cutting pucksCutting pucks of turkey sausage

5. When both preparations are semi-frozen: Cut 10 pucks of turkey sausage with a large circular cutter. Cut five pucks of stuffing with the same. Remove the center of each circle of stuffing with a five cm. ring cutter. Place a puck of stuffing on top of a puck of sausage. Fill the cavity with the whole cranberry sauce. Place a puck of sausage on top. Press down on each and chill. Beat six eggs. Roll each puck in flour, egg, and panko crumbs. Deep fry at 180°C until golden. Place into a low oven until internal temperature of 65°C.


1. Peel the yams and cut into one cm. dice. Sweat down in butter until soft. Add brown sugar, salt, pepper, and allspice. Mash with a fork and whip in the mascarpone. Adjust seasoning. Keep warm.

2. Sauté pecans with butter and brown sugar until caramelized. Spread out on a tray and reserve.


Bloom gelatin in iced water. Boil sugar with 150 g. water and cook to 121°C. Squeeze out gelatin and add to sugar syrup. When the syrup reaches 115°C, start whisking egg whites to stiff peaks. Pour in the syrup (at 121°C) in a thin, steady stream. Whisk until cool and then stir in cranberry jelly. Put into a piping bag with a one cm. plain nozzle. Sift together the icing sugar and cornstarch. Place on a flat tray. Pipe the marshmallow onto the starch and roll to cover. When set, cut into one cm. lengths. Place yam mash into small serving bowls and cover with marshmallows. Toast with a sear. Garnish with pecans.

4 Placing another puck on topPlacing another puck on top before frying

Brussel Sprouts

Trim the stem and remove the dark outer leaves. Trim the steam again and pull off as many leaves as you can per sprout. Heat a sauté pan and cook quickly to set the color without wiling. Season with salt and pepper.


Cut a cross in the board base of the nut. Put into a hot oven until the outer shell browns and peels away with the inner shell. Shave to order with a mandolin.


Chop the turkey carcass and leg bones into small pieces. Brown in a hot pan with a little oil. Place into the pressure cooker. Chop the celery and onion finely and sauté until golden. Add to the pressure cooker. Deglaze the pan with madeira. Add to the bones with bacon and stock. Pressure cook for 20 minutes. Strain and reduce. Season to taste and thicken with xanthan.


Scrape any fat from the breast skin and place between sheets of baking paper and heavy baking sheets. Place into a 170°C oven until crisp and golden.

To serve Place a turkey burger on each plate. Spoon over brussel sprout leaves and shave chestnuts on top. Spoon some turkey just around the plate. Garnish with a piece of crisp skin.

Turn that dream trip into a reality. If you book on or before Dec. 31, you can holiday in luxury with Genting Dream and Singapore Airlines. This promo includes roundtrip flights for sailings until March 2020. You can also opt for the Genting Dream Early Bird 2020 promos. For sailings until November 2020, there are buy one, get one deals for five-night cruises and three-night cruises, and 20 percent off two-night weekend cruises. (02) 88366080 l

See more at: Manila Bulletin


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item Philippines: Mark Best and Shane Osborn share their Thanksgiving Turkey Burger recipe
Mark Best and Shane Osborn share their Thanksgiving Turkey Burger recipe Philippines
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