Tag Archives: Turkey Recipes

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


  • 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


  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?

Turkey Bolognese

So you want to eat healthily but you also want to eat well? Hmm…..I give you turkey bolognese. No, it’s not dry, and no, it’s not bland. Trust me. Even my Mum likes it and she won’t eat anything that looks or feels even vaguely healthy. We’re not talking superfoods here, but we are talking lean protein, plenty of vegetables and some punchy herbs and spices for good measure. What’s more, it hides any sweetness wholewheat spaghetti comes with so it actually tastes really quite luxurious even if you bring the calories and carbs down to the minimum.
Turkey Bolgnese RecipeTo make a large batch of this light but meaty sauce, you will need:

1 onion

3 cloves garlic

3cm fresh ginger

3 carrots

1 red pepper

Olive oil

3 tsp tomato purée

100ml red wine

1 packet turkey thigh mince

1 packet turkey breast mince

1 tsp ground cinnamon

2 cans plum tomatoes

1 jar passata

1 Knorr beef stock pot

1 punnet chestnut mushrooms (closed up or button will work as will)

1/2 tsp mild chilli powder

1/2 tsp smoked paprika

1 tsp dried oregano

1/2 tsp dried thyme

Splash Worcestershire Sauce

Splash balsamic vinegar

A few leaves of fresh basil and parsley (if you have them!)

Salt and black pepper

Spaghetti Bolognese Recipe 1. Finely chop the onion, carrots and pepper (although I prefer to keep the pepper pieces sort of bite-sized) and grate the garlic and ginger.  Heat a splash of olive oil in a large saucepan or stock pot over a medium heat.  Chuck in the onions, garlic and ginger and cook until soft and transparent.  Don’t be tempted to turn up the heat – the garlic will burn!  Next, add the carrots and pepper and continue to cook out, stirring every now and again.  The idea is to soften the veg so that it becomes part of the sauce, not to brown it.  Add the tomato puree, stir it in and keep cooking it all out.  When it’s starting to turn dry, Add the red wine and let this simmer, steaming off the alcohol and any harsh taste.
Recipes using Turkey Mince2. Grab your largest frying pan, add a little oil and turn the heat up to the max.  Brown off the turkey mince, a few handfuls at a time to prevent overcrowding and lowering of the temperature, letting it turn golden brown before turning.  This stuff will kick off quite a bit of water and fat, so keep some kitchen roll handy to mop up any liquid if it looks like the mince is starting to boil rather than brown.  When it’s nicely brown on both sides, add to the saucepan, dry off the pan, then brown the next batch.  It may seem a little odd to use a combination of turkey breast and thigh meat, but I think it gives the perfect amount of fat balance to keep things moist without over greasing the pudding.
Pasta Sauce Recipes  3.  Stir the mince into the vegetables, add the tinned tomatoes and some of the passata – you may need more or less of this depending on the overall balance of mince and veg to sauce, bearing in mind that it will reduce during cooking.Spaghetti Bolognese Recipes  4. Add the beef stock pot and stir in – this can take some time and effort to distribute evenly but it really helps to round out the flavour.  Add the Worcestershire sauce and balsamic vinegar, then the dried spices and herbs, lemon juice and sugar and stir.  Put a lid on and leave alone to simmer (check the temperature) for around half an hour.  Recipes using Chestnut Mushrooms

5. Cut the grotty stalk ends off the mushrooms then slice them, bearing in mind that they will cook down a bit in the sauce. Add to the sauce, stir in, and cook out for another half hour or so, stirring every now and then.  You’ll notice that the sauce has already started to deepen in colour. Oh and if your saucepan isn’t big enough to take everthing, you can just as happily split the sauce into two saucepans, just remember to split any extra ingredients between both.
How do you make Spaghetti Bolognese?

6. Put the lids on and cook out for at least another half an hour to 40 minutes before serving, but ideally as long as possible.  Taste, adjust the seasoning and then add the fresh herbs before stirring through a final time.  Serve with some perfectly cooked pasta (not necessarily spaghetti!), green veg or salad and maybe even some garlic bread.  Grate a little fresh parmesan over the top if you have some -a little goes a long way if you’re counting calories.  This batch fed me for two suppers, and my parents for one, with a large freezer bag going in the freezer, so I’d day it would feed 6 people easily.

Best Ever Spag Bol Recipe

Buon Appetito!
Low Fat Spag Bol

Warm Turkey Salad

I think you’ll notice a pattern here in that I’ve been eating a lot of warm salads for supper and soups for lunch, but I’ve been seriously short on time and in need of something quick and light to keep me eating healthily while fitting the preparation around my revision schedule. 

This is a great, balanced meal, packed with protein, big on flavour and providing fresh, nutritious veg. 

  You will need: 

Salad vegetables; I used a couple of handfuls of iceberg lettuce, a medium carrot, peeled into ribbons as chopped into sticks, half a red pepper, sliced, a good chunk of cucumber, chopped, giving you st least 3 of your 5-a-day in one easy meal 

2-3 turkey mini fillets

Greek yoghurt, whichever kind you prefer (I’m not really one for low-fat dairy – everything in moderation)

2-3 heaped teaspoons of your favourite curry paste 

1 tsp lemon juice

Salt and pepper 

1 tsp curry powder

1/2 tsp cumin

1/2 tsp chilli powder

1/2 tsp lemon juice (for the dip)

  1. Mix the curry paste with about 4 tbsp of the yoghurt. Season and add the 1 tsp lemon juice.  

2. Add the turkey into the bowl and make sure every piece is covered.   
  3. Put in the oven for around 10 minutes at 180C until looked through. I only baked 2 pieces one night she had the remaining 3 with rice the next day. Boil the egg for 4 minutes, allow to cool then peel and chop. 

  4. Meanwhile, add the dry spices and remaining lemon juice to the remaining yoghurt to make the really simple dressing.  
  5. Chop your veg, the add the turkey, egg and dressing to the top. Serve and enjoy.  

Chilli Con Turkey

Sooooooo…you want something tasty, spicy and lean that you can prepare ahead. Guilt free turkey chilli, here you are. I was seriously worried that this would be dry, but it wasn’t at all. I did cheat a bit by adding two rashers of smoked bacon and some chorizo because I had them in the fridge, but if you want this to be super skinny just leave them out and add some extra paprika! 

Ok, let’s begin! 

 You wil need:

2 peppers, I used 1 red and 1 yellow

1 medium carrot

1 brown onion

1 clove garlic

1 knob ginger

Splash vegetable oil

2 tsp tomato purée

1 cooking chorizo (sausage sized)

2 rashers smoked bacon

2 packs turkey thigh mince 

1 tin chopped tomatoes

1 jar passata

1 stock cube of your choice, I used chicken

1 tin kidney beans

2 tsp mild chilli powder (or real chillis if you can stand the heat)

1 tbsp cumin

Salt and pepper

Pinch oregano

2 tsp paprika

1 tsp cinnamon

1 tsp cocoa powder

1 espresso shot 

Don’t be put off by the mammoth list of ingredients.  Most of these things are simple store cupboard ingredients for me. If you don’t have something you can absolutely leave it out or make a substitution. The world is your chilli pot. 


1. Slice the onion, carrot and peppers, not too finely as they’ll all cook down. Heat a large soup or casserole pot and add a dash of vegetable oil or whichever unflavoured oil you prefer. Cook out until translucent. 

2. Grate in the garlic and ginger, allow to hear through, then add the tomato purée, stirring through and turning the heat down to low.

3. Meanwhile, whip out a small frying pan band put it on a medium heat. Chop up the chorizo and bacon into small chunks and chuck the chorizo in the pan whilst it’s still cool to make sure the far renders out. Ditch any excess you don’t want (though keeping some of it will give you some nice flavour) then add in the bacon until cooked. Add to the casserole pot.

 4. In said same frying pan, brown off the turkey thigh mince in small batches on a medium to high heat. You may need to get rid of any excess water released and add a little more oil partway through. This is time consuming, but worth it. If you overcrowd the pan, things will get too wet and you won’t get any colour, and colour is flavour. 

5. Add the mince to the casserole pot and add the cinnamon and cocoa powder. Stir through, add the chopped tomatoes and passata.

6. Put the stock cube into the tomato can and add the hot water, stir well and add to the mince. Be careful as the tin will get hot! If the mixture is still looking dry, swirl some water around the passata jar and add to the pot. 


7. Add the rest of the herbs, spices sbd seasonings and simmer (lowish heat) for half an hour to an hour. Drain and add the kidney beans and simmer for at least another half hour. As long as you keep the heat low, the mince will tenderise rather than drying out. 

8. Serve up however you choose. I had this one night with corn, sour cream and homemade guacamole, as well as a flour tortilla (please note, I’m not trying to sound American; I’m just trying to differentiate from the eggy Spanish tapas deal). If you want to know how to make flour tortillas, stay tuned for my very next blog! 

P.S. This freezes and reheats really well.