I admit, Turkey burgers at first sound a little odd.....I have to agree in the beginning I was not entirely convinced as I really do like getting my teeth into a nice juicy home-made beef burger. That said as I have gotten older, I have gotten a little wiser and I'm open to trying new things.
I first saw Turkey mince whilst shopping in Aldi one day whilst browsing. What actually caught my attention was the price compared to beef mince. At €2.59 for 400g it seemed like good value so I decided to buy it and would think about what to do with it later. One of the benefits of turkey mince vs. beef mince is it is actually a much healthier alternative and is much lower in saturated fat but yet is still very tasty! The recipe below is what I came up with and I have been making them regularly ever since. Molly loves these as does my Dad. You can serve them in a traditional burger bun or a toasted pita bread.
Makes: 3 large or 4 small burgers
400g of turkey mince
4 teaspoons of red pesto
1 large onion (finely chopped)
3 cloves of garlic (finely chopped)
Paremesan shavings (how much is up to you!)
Seasame seed buns
Handful of spinach leaves (chopped).
Condiments of your choice!
1. Place the mince, chopped onion, garlic, chopped spinach and pesto in a large bowl. Using
your hands combine the ingredients together. Season well with salt and pepper.
2. Using your hands shape the mince into rounds and set aside.
3. Heat a small amount of olive oil on a frying pan and allow to heat. Place the burgers on the
frying pan and cook on a medium heat for 10minutes or until cooked through. Alternatively
you can grill the burgers.
4. Toast the sesame seed buns (or a pita bread if you prefer). Place the parmesan cheese on
top of the burger and melt under the grill.
5. Add additional fillings of your choice....I included some tasty spinach and rocket leaves on
top of the parmesan.
6. Tuck in and enjoy!
- Turkey mince is now widely available in most supermarkets.
- I usually make 2 large burgers and wrap the third uncooked on a plate in cling film for Molly's
lunch the next day.
- Make sure the onion is finely chopped, as if the burger is too 'chunky' it will not hold it's shape
and will come apart on the frying pan.