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Mummy’s Skinny Turkey Burgers

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes (plus chilling time)
  • Yield: Serves 4-6 1x
  • Category: Dinner
  • Diet: Low Calorie

Description

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.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Meanwhile halve the burger buns and lightly toast the cut sides under the grill. Prepare the lettuce and slice the tomato.
  4. 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.
  5. Serve with the sesame buns, lettuce, tomato and a generous dollop of tomato chutney.

Notes

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.