Mini turkey and rosemary burgers

    (2)
    2 hours 30 min

    These mini turkey and rosemary burgers are the perfect size for children but adults will enjoy them just as much! The secret to cooking a good burger is not to press them down in the pan when cooking them so they stay moist. Serve turkey burgers on toasted baps with salad leaves and mayonnaise.


    4 people made this

    Ingredients
    Serves: 4 

    • 500g turkey mince
    • 1 egg, beaten
    • 1 tablespoon of grated Parmesan cheese
    • 1 teaspoon of salt
    • 1 pinch of pepper
    • 1 tablespoon finely chopped rosemary
    • 1 teaspoon oil, or as needed for frying
    • 4 burger baps or bread rolls, lightly toasted
    • salad leaves, to serve (optional)
    • mayonnaise, to serve (optional)

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. Combine turkey mince, egg, grated cheese, salt, pepper and finely chopped rosemary in a bowl. Mix everything together with your hands until well combined; cover with foil and store in the fridge for a couple of hours.
    2. Handling the turkey mixture lightly, form into meatballs, pressing them down slightly to form mini burgers.
    3. Heat oil in a pan over medium heat; place one layer of mini burgers in the pan and cook for 3 to 4 minutes per side or until cooked through, resisting the temptation to press down on them while cooking. Repeat with remaining burgers.
    4. Serve two or 3 mini burgers per person on toasted baps; top with salad leaves and mayonnaise.

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