These easy turkey burgers are super tasty – made to our family recipe – but are also low fat and super healthy too! We like them served with classic seeded burger buns, lettuce, tomato and a good dollop of tomato chutney.
- 3 tbsp Paxo sage and onion stuffing mix
- 1 small brown onion
- 1 tsp dried sage
- freshly ground sea salt and black pepper
- 1 large egg white
- 1 x 400-500g (14 oz) pack turkey thigh mince (see note)
- 4 x sesame burger buns
- 4 pieces lettuce
- 1 large tomato
- tomato chutney
- In a large mixing bowl combine the stuffing mix with 3 tbsp of boiling water. While the mixture is hydrating, finely chop the onion and stir it into the stuffing mix along with the dried sage and a very generous amount of salt and pepper.
- Add the egg white and the turkey mince and mix together with your hands until well combined – don’t worry about overworking the mixture as you would making beef burgers. Shape into 4 (for dinner) to 6 (for lunch) patties and transfer to the cutting board you used for the onions to chill for at least 30 minutes. They shrink a little while they’re cooking so if I’m making a batch of 4 I make them slightly larger than my burger buns.
- Meanwhile halve the burger buns and lightly toast the cut sides under the grill. Prepare the lettuce and slice the tomato.
- Under a medium high grill cook the turkey burgers on a foil lined baking tray (they may stick a little so I tend to spritz them with a little olive oil first) for about 5 minutes on each side until both sides of the burgers are browned and they’re cooked all the way through.
- Serve with the sesame buns, lettuce, tomato and a generous dollop of tomato chutney.
You really do need to use turkey thigh or leg mince, not breast mince for this which will produce a dry burger that is liable to fall apart.