Terrific Turkey Burgers with Homemade Slaw
Thanksgiving is almost upon us and, dare I say it, we are drawing ever closer to Christmas so now seems the perfect time to start eating turkey. This lean, healthy and delicious meat gets a bit of a bad reputation here in the UK for being boring and a bit dry. But let me tell you, I am a huge fan of turkey when it's done right and these burgers are exactly that!
The best way to get the most out of your turkey is to give it a bit of help in the moisture department. In these tasty turkey burgers, I use ketchup and mustard in the patties themselves to inject bags of flavour and also stop them drying out. It's also important not to overcook the meat and one of the best things about turkey is that you can have it from pan to plate in approximately ten minutes! This is an ideal recipe for these autumn midweek evenings as it tastes like a treat but without any effort and half the calories of beef.
Terrific Turkey Burgers with Homemade Slaw
Serves 4
For the burgers:
500g turkey breast (doesn't have to be pre-minced but can be)
1 large onion, chopped
4 garlic cloves, roughly chopped
2 tbsp tomato ketchup
2 tbsp english mustard
salt and pepper
plain flour, for dusting
oil
For the slaw:
3 carrots, peeled and grated
2 leeks, finely chopped
½ cabbage (I used pain de sucre), shredded
1 tbsp salad cream
2 tbsp mayonnaise
salt and pepper
To serve:
4 brioche buns
potato wedges
caramelised onions
Put all of the burger ingredients into a food processor except for the flour and oil. Blitz until you have a smooth paste. Divide the mixture into four and shape into patties. Dust liberally on all sides with the flour and leave to firm up in the fridge whilst you make the slaw.
Combine all of the slaw ingredients in a big bowl making sure to season well. Taste the mixture and if the cabbage is a little bitter, add a teaspoon of sugar. This is a good time to make your potato wedges and any other sides you might like.
When you're ready to cook the burgers, heat a large frying pan over a medium high heat and add a couple of tablespoons of oil. Cook the turkey burgers for 5 minutes on each side, being sure not to move them too much as they cook. The trick is to let them get nice and brown before turning to lock in the moisture and flavour. If you have a meat thermometer, your burgers will be done when they reach 65°C. Remove the pan from the heat and allow to rest while you stack the burger buns with slaw and any other fixings. Serve immediately.
The best way to get the most out of your turkey is to give it a bit of help in the moisture department. In these tasty turkey burgers, I use ketchup and mustard in the patties themselves to inject bags of flavour and also stop them drying out. It's also important not to overcook the meat and one of the best things about turkey is that you can have it from pan to plate in approximately ten minutes! This is an ideal recipe for these autumn midweek evenings as it tastes like a treat but without any effort and half the calories of beef.
Terrific Turkey Burgers with Homemade Slaw
Serves 4For the burgers:
500g turkey breast (doesn't have to be pre-minced but can be)
1 large onion, chopped
4 garlic cloves, roughly chopped
2 tbsp tomato ketchup
2 tbsp english mustard
salt and pepper
plain flour, for dusting
oil
For the slaw:
3 carrots, peeled and grated
2 leeks, finely chopped
½ cabbage (I used pain de sucre), shredded
1 tbsp salad cream
2 tbsp mayonnaise
salt and pepper
To serve:
4 brioche buns
potato wedges
caramelised onions
Put all of the burger ingredients into a food processor except for the flour and oil. Blitz until you have a smooth paste. Divide the mixture into four and shape into patties. Dust liberally on all sides with the flour and leave to firm up in the fridge whilst you make the slaw.
Combine all of the slaw ingredients in a big bowl making sure to season well. Taste the mixture and if the cabbage is a little bitter, add a teaspoon of sugar. This is a good time to make your potato wedges and any other sides you might like.
When you're ready to cook the burgers, heat a large frying pan over a medium high heat and add a couple of tablespoons of oil. Cook the turkey burgers for 5 minutes on each side, being sure not to move them too much as they cook. The trick is to let them get nice and brown before turning to lock in the moisture and flavour. If you have a meat thermometer, your burgers will be done when they reach 65°C. Remove the pan from the heat and allow to rest while you stack the burger buns with slaw and any other fixings. Serve immediately.
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