I’ve posted a recipe for homemade Turkey Burgers before but I’ve since updated my recipe and I have to say, the newly improved burgers are Da Bomb!
There hasn’t been a significant change in the recipe, but I did use my spiralizer to create some of the slaw and the burgers themselves have added breadcrumbs (but not many) for a bit of stability.
I also added a crunchy topping of dry-roasted cashew nuts and shredded brussels sprouts for some nutty crunch.
Ingredients (serves 2):
For the burgers
500g minced turkey
Pinch of dried chilli flakes
3 minced garlic cloves
1 small courgette (cut of the ends and grated)
Sprig of thyme
Sprig of rosemary
1/2 slice of bread – anything you have in the house will do
NB. I had these herbs in the fridge but you could use any you prefer
For the salad
1 courgette – spiralized into spaghetti
2 medium carrots – spiralized into spaghetti
1 apple (I used granny smith as I like the tart taste)
Handful of sugar snap peas, sliced
1/4 head of red cabbage (approx. 2 cup fulls when shredded)
Salad dressing – I use a mango, lime and chilli dressing from Tesco or M&S but you can sue whatever you want.
- Put the bread, chilli, garlic and herbs in a blender until they form small crumbs
- In a bowl, mix the breadcrumbs, grated courgette and turkey together until equally blended (use your hands to ensure the turkey mince isn’t squashed too much)
- Form the mixture into 4 equal sized patties using your hands and refrigerate (even if its just for 30 minutes)
- Whilst the burgers are chilling, shred the sprouts and chop the nuts and dry roast in a frying pan. put these to one side whilst you cook the rest of the meal.
- Once the burgers are chilled, use a non-stick frying pan to cook the burgers on each side for approximately 7-8 minutes, turning occasionally so they don’t burn.
- Spiralize your courgette, carrots and cabbage, chop your peas and apple, and divide into two bowls. You can do this before you start cutting the burgers or during the cooking.
- Cut one of your burgers in half to ensure they are cooked thoroughly.
- Top your salad with the burgers and crumble on the nut/sprout mixture.
- Drizzle your dressing around the outside of the bowl and tuck in!
You’ll see that the differences aren’t massive, and you certainly don’t need to add the nut crumb if you don’t have time, don’t like nuts or sprouts or just can’t be bothered!
The result is a glorious bowl of goodness that is high in protein, low in fat, filling and most importantly, TASTY!
This is the first of several recipes that use my spiralizer (although you certainly don’t need one to make the recipe) so stay tuned for more!