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?).
- 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
- 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.
- Finely chop the spring onions and add to the bowl along with the spices and sauces.
- Now, grab the mince and stick that in the bowl too.
- I'm afraid you're going to have to get your hands dirty here. Mix it all together and that's your burger mixture.
- Grab a large frying pan and add the oil to it. While it's heating, form the mince mixture into burger patties.
- 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.
- Now, serve up and enjoy!