Homemade Turkey Burgers

These Homemade Turkey Burgers aren’t like the dried out, breaded discs you might be used to. Let’s face it, that’s what comes to mind when you think of turkey burgers, isn’t it? The frozen Bernard Matthews guys kids were fed in the 90s. I’m not sure what kids are fed these days, but I imagine there’s a bit less of that sort of thing around – or maybe not given Farmfoods is alive and well. I digress.

These turkey burgers are different. They’re just like beef burgers, only they’re leaner, and of course they taste like turkey rather than beef. To me, they’re a little bit more sophisticated, and I’m convinced turkey mince has a more umami flavour than beef mince, which can often taste quite fatty and salty. Turkey mince also takes on other flavours a lot better than beef mince. You can buy turkey breast mince, or turkey thigh mince, and I would suggest using the thigh mince, or perhaps mixing a packet of each together. Turkey is very lean, so you should get a juicier burger if you use at least half thigh mince. And it’s still going to be better for you than fatty beef mince (not that I shy away from beef mince – in fact, you can catch my homemade beef burger recipe here).

Oh, and you can skip the chopped onion too. It’s just going to make the burgers break up. It’s much tastier to add some onions sautéed in balsamic vinegar on top of the cooked burger.

If you’ve ever made homemade burgers (unless you’ve used any of our recipes!) you’ll probably be used to including breadcrumbs and an egg to ‘bind’ them, right? It’s a common misconception that both of those are essential for stopping your burgers sticking together, but really they’re just padding – a way to make the burgers look bigger or help the meat go a bit further. There’s no need for any of that. Which, incidentally, means that this recipe can be dairy and gluten-free (provided the mustard and ketchup you use are as well, or course). You know how we feel about the ‘free from’ movement, but accept that there are people who genuinely have coeliac disease or a dairy allergy, and they should be allowed to have some delicious food too.

You can stick them in a white, spongey bun, or slice them up for a wrap or pitta, or you can skip the bread altogether. I quite like them with ginger and spring onion noodles, cous cous, or even a salad (but let’s face it, who really wants salad when they can have carbs instead?).

Homemade Turkey Burgers

Homemade Turkey Burgers

Ingredients

  • 2 cloves garlic
  • 1 thumb sized piece fresh ginger
  • 3 roasted peppers (from a jar)
  • 3 spring onions
  • 2 tsp ground cumin
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp chilli powder
  • 1 tsp paprika
  • salt and pepper
  • 2 tbsp tomato ketchup
  • 1 tbsp dijon mustard
  • 1 packet turkey thigh mince
  • oil, for frying

Instructions

  1. Grate the garlic and ginger together and put in a bowl. Pat the jarred peppers dry with a paper towel and finely chop them, then add to the bowl.
  2. Finely chop the spring onions and add to the bowl along with the spices and sauces.
  3. Now, grab the mince and stick that in the bowl too.
  4. I'm afraid you're going to have to get your hands dirty here. Mix it all together and that's your burger mixture.
  5. Grab a large frying pan and add the oil to it. While it's heating, form the mince mixture into burger patties.
  6. Now fry them on both sides, turning frequently until cooked through. If you're worried about how cooked they're going to be in the middle you can always stick them on a tray in the oven for 10 minutes.
  7. Now, serve up and enjoy!
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If you like the sound of these, why not try our Turkey Bolognese, Turkey Meatballs, Chilli Con Turkey or Turkey Tacos?

Spicy Pork, Chorizo and Rice Jambalaya

My Spicy Pork, Chorizo and Rice Jambalaya isn’t exactly an authentic jambalaya, but it does have pork, rice, spice and plenty of nice fresh vegetables. It’s not a one pot wonder but the end result comes altogether in one large pan or wok in the end, ready to scoop into a bowl to devour steaming hot.

Of course, you can change it up with your favourite spices, meat and vegetables, but I like to use pork fillet, peppers, green beans and peas. And you should know my feelings about chorizo by now……

Just writing this post makes me want to cook it all over again, but tonight we’re having my father-in-law and his friend over for supper, so I’m making a chicken and ham pie by special request. It’s based on my turkey and ham pie, but we’re making it with leftover chicken and ham and serving it up with some new potatoes and vegetables. We also have a mocha cake for pudding. Man, I love food.

Let’s get stuck in shall we?

Spicy Pork, Chorizo and Rice Jambalaya

Spicy Pork, Chorizo and Rice Jambalaya

Ingredients

  • 3 cloves garlic
  • knob ginger
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried parsley
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 1 tsp chilli powder
  • Salt and pepper
  • One nice piece of pork tenderloin/fillet
  • 100g or so cooking chorizo
  • 2 ramekins time - I used brown
  • One onion
  • 1-2 peppers, I prefer red and yellow
  • Handful green beans, topped, tailed and cut in half
  • 2 handfuls frozen peas

Instructions

  1. Grate the ginger and garlic into a bowl and add half of each of the dried spices and seasoning. The rest of the spices will be added to the vegetables later.
  2. Add a glug of olive oil and mix together.
  3. Thinly slice the pork fillet and mix it into the marinade, making sure each piece is well covered. Set aside with a cling film cover for at least half an hour.
  4. Cook your rice, using twice as much water as the rice and a good pinch of salt. If using brown rice, this'll take around 20 minutes, but it'll be 10 - 15 if you're using white rice. Drain it once it's cooked and set aside.
  5. In the meantime, slice the onion and fry it off in the oil with the rest of the spices.
  6. Add the peppers and green beans and allow to cook together, then push all that to the side and add in the chorizo, sliced into coin sized pieces.
  7. Fry off the pork in a separate pan, making sure it's nicely caramelised on each side but being careful not to overcook it. Remember, it's ok to each slightly pink pork these days, and it tastes much better that way.
  8. Now, you just need to mix all the elements together - rice, pork, chorizo and veg - in there biggest pan you have on the go. I used my trusty old wok for this. Taste and add any more seasoning you feel it needs and add the frozen peas. They just need to be stirred through for a couple of minutes or they'll end up overcooked.
  9. The key to this dish is not to get stressed about it. Look after each element individually if you have to then just take it off the heat and leave it to sit until it's time to pull it altogether.
  10. Serve up in a nice bowl and enjoy!
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If you like pork, why not try my Pork and Red Pepper Burgers or Teriyaki Pork or Charles’ delicious Pork and Cider Stew?

Oh, we had new neighbours move in on Friday so I took over a box of these chocolate and banana muffins – I’d almost forgotten all about that little recipe.

 

Lemon Drizzle Squares

I’m not sure I’ve ever met anyone who doesn’t like lemon drizzle cake, and these Lemon Drizzle Squares are a perfect way to feed the masses. You know I’m a fan of always having some home baking in the tin when possible, and this one keeps fresh and moist for a few days.

Soft buttery cake, with a sharp lemon zing and a crisp sugar topping – it’s delicious and you don’t have to go to as much effort as you would with a layered, iced cake. Just put the batter into a traybake tray, bake, allow to cool a little and then mix the sugar and lemon juice together to make your glaze, drizzle it over and you’re done. No need to faff around with a palette knife or anything. The squares are also a lovely size for a bake sale, and it’s quick and easy to whip up a couple of batches.

I made these recently for family coming to visit, and they were so simple to whip together between finishing work and them turning up, with so few steps to get to get to the finished article. And what’s more, you only need two lemons, so chances are you’ll be  able to make them with what you have in your cupboards and fridge.

Lemon Drizzle Squares

Lemon Drizzle Squares

Ingredients

  • 225g soft, salted butter
  • 225g caster sugar
  • 4 eggs
  • 2 tsp baking powder
  • 2 lemons, oersted and juiced separately
  • 275g self-raising flour
  • 2 tbsp double cream (or milk if you don't have cream)
  • 175g granulated sugar

Instructions

  1. Line a large traybake tin or deep baking tray with butter and greaseproof paper. Preheat the oven to 160c.
  2. Cream the butter in a large bowl with an electric hand mixer if you have one. If you don't a wooden spoon and then a whisk and some elbow grease will do the trick (although this recipe will become less easy very quickly!)
  3. Add the caster sugar and mix together for a few minutes until very light and fluffy.
  4. Add the eggs and mix them in for a good few minutes, until the mixture is pale and mousse. This is a great opportunity to bring in the air that will make your cake light and fluffy.
  5. Add the zest of the two lemons, and mix together.
  6. Finally, add the flour and the double cream and mix until just combined, then stop.
  7. Scrape the mixture into the tray and level out a little, making sure it reaches all the edges.
  8. Slide into the middle of the oven and bake for around 20-25 minutes, or until lightly golden on top and springy to the touch.
  9. Leave to cool for a few minutes while you mix up the topping, by putting the granulated sugar into a smallish bowl and adding the juice from the two lemons. Mix together well and leave to stand for a moment.
  10. Prick the sponge all over with a cocktail stick or similar and then spoon the glaze over the sponge, making sure you cover the whole of the cake's surface. Leave to cool completely then cut into squares or fingers.
  11. Enjoy with a nice cup of tea!
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If you like lemony puddings, why not try our Honey and Lemon Madeleines, Luscious Lemon Cake or Lemon Drizzle Cupcakes?

 

Ginger and Spring Onion Noodles

Ginger and spring onion noodles are a simple but tasty addition to a stir fry or a great side to all sorts of things when you’re not really sure what you want to go with the main part of your meal but don’t have the time to commit to rice or potatoes. We eat this with everything from burgers when we don’t have any buns to beef stroganoff (it works surprisingly well). If you make a lot of your own stir fries, chances are you’ll have the ingredients to hand anyway.

This works best with medium egg noodles, but fine egg noddles would work well too, or soba or udon. If you’re using rice noodles, avoid the very fine ones as they cook too quickly and tend to go a bit laggy. This recipe is written with dried noodles in mind, so skip the boiling part if you have straight to wok noodles. The butter should be enough to cook them through without pre-cooking, as there will be enough moisture to steam them.

If you know our site well, don’t really go in for gluten or dairy-free recipes, but you could make this gluten free by using gluten free buckwheat noodles and you could skip the butter and use some groundnut oil instead (unless you have a nut allergy!).

While the butter does add a clagginess and creaminess, the ginger and spring onions are fresh enough to lift it (in my opinion at least!).

Ginger and Spring Onion Noodles

Ginger and Spring Onion Noodles

Ingredients

  • One portion of dried egg noodles per person
  • pinch salt
  • 2-4 spring onions
  • knob butter
  • thumb sized piece ginger
  • sesame seeds
  • sesame oil

Instructions

  1. If you're using dried noodles, boil them up per the packet instructions with a good pinch of salt, draining them when they're just cooked but no more.
  2. Grate the ginger and finely slice the spring onions, getting rid of any tough leaves or dried up outside layers.
  3. Melt the butter in a saucepan or frying pan.
  4. Add the ginger and about 3/4 of the spring onions and allow it all to sizzle together for minute.
  5. Add the drained noodles and mix together.When it's all nice and hot, add a drizzle of sesame oil and mix through.
  6. Plate up and sprinkle on the sesame seeds and retained chopped spring onion.
  7. Eat greedily and enjoy.
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Why not try serving these with our pork and red pepper burgers, delicious homemade burgers or beef stroganoff.