Delicious turkey burgers

    Delicious turkey burgers

    614saves
    30min


    2160 people made this

    About this recipe: This is a simple recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well.

    Ingredients
    Serves: 12 

    • 1.3kg (3 lb) minced turkey
    • 30g (1 oz) dried breadcrumbs
    • 1/2 onion, finely diced
    • 2 egg whites, lightly beaten
    • small handful chopped fresh parsley
    • 1 clove garlic, peeled and minced
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl, mix turkey, breadcrumbs, onion, egg whites, parsley, garlic, salt and pepper. Form into 12 burgers.
    2. Cook in a medium frying pan over medium heat, turning once, to an internal temperature of 85 C.

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    Reviews (15)

    sparklysj
    45

    Amazing recipe!!!! I couldn't be bothered to separate the eggs, it was a bit more moist but still worked well and added grated pitta for the breadcrumbs. I also reduced the ingredients to a third for just two people and it still worked amazingly! It's more affordable and tastier than making beef burgers and healthier! They taste great the next day as well. I baked mine in the oven and they came out great! I wrap mine in lettuce leaves to avoid additional carbs, the crunch is divine! These will be a regular favourite now, thank you so much x x x It lasted well too! - 17 Jul 2011

    by
    27

    These were gorgeous, although I didn't have any breadcrumbs so I used a bit of wholemeal flour to get a better consistency.....they still tasted amazing though - 21 Dec 2011

    by
    24

    incredibly simple to make - didn't really follow quantities too much, just used the pack of turkey mince that I had - I think about 500g. Used one whole egg, didn't bother to separate it, and the recipe worked fine. I had a small aluminium pie foil, which I used to form the burgers - no mess of handling or rolling out, and I was able to press the meat down firmly with the back of a wooden spoon to ensure that it was compressed and bound well. Had a half portion left over and made a thin burger; the thick ones (2cm ish) were definitely better. - 20 Jan 2013

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