These are a healthier and also delicious swap for normal red meat burgers. My kids love them so much that they have become a staple in their diet. And they look the part too if you dress them up with buns, gherkins (BLEURGH), fried onions, cheese blah blah – whatever relish you fancy. This recipe makes approximately six burgers.
- A small pack of turkey mince (they are usually 450g)
- Half an onion very finely chopped
- A clove of garlic, crushed
- 2 teaspoons Soya sauce
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper
- Burger buns
You can cook these on a BBQ or in the oven. If you wanted you could fry them (I don’t because you need to add extra oil and the mess splatters all over the hob. I hate cleaning the hob!).
Basically combine all the ingredients together in a bowl. Divide the mixture into six and then squash/pat each lump into a burger shape. I bought Saint Neil a burger press for Christmas and it’s amazing! The burgers look really professional!
When they are ready, either place on an oiled baking tray or if you are doing a BBQ, on a plate, cover with foil or cling film and leave in the fridge for half an hour. Remember to scrub your hands before touching anything else as you have been handling raw meat.
Heat the oven to 200C/400F/gas mark 6 and cook the burgers for twenty- twenty-five minutes, turning halfway through cooking.
If you are cooking the burgers on the BBQ, oil the burger on each side before putting them on the grill. They take about 10-12 minutes to cook through, flipping them halfway again. You can always split one in half to check before serving.
Serve with Danny's Greek Salad and burger buns. Add cheese slices and all other burger accoutrements – stack em high! Stir-fry some sliced onion rings while the burgers are cooking and pile them into the buns too – slathered in a load of ketchup (nom).