Italian turkey burgers
- Published: 6 Nov 19
- Updated: 9 Oct 24
Fancy taking your burger-making skills to the next level? Swap your usual beef patty with lean turkey mince and serve with basil pesto and capers for an Italian twist on a classic.
Looking for a more traditional burger recipe? This classic beef burger recipe should do the trick.
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Serves 4
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Hands-on time 40 min
Ingredients
- 500g turkey mince
- 1 chopped red onion
- 1 crushed garlic clove
- Grated zest 1 lemon
- 1 red chilli
- 1 large free-range egg
- 40g fresh breadcrumbs
- Olive oil
- 125g mozzarella
- 1 fennel bulb
- 1 tbsp capers
- 4 halved ciabatta rolls
- sesame seeds
- sliced spring onions
- basil pesto
Method
- 500g turkey mince, 1 chopped red onion, 1 crushed garlic clove, grated zest 1 lemon, ½ chopped red chilli, 1 large free-range egg, beaten, 40g fresh breadcrumbs and salt and pepper. Shape into 4 burgers.
- Heat the grill to high, then heat a glug of olive oil in a large frying pan. Fry the burgers for 5 minutes, flip and cook for 3 minutes more, then top with a 125g sliced ball mozzarella.
- Fry for 2-3 minutes more, then transfer to the grill for 3-4 minutes until the burgers are cooked through and the cheese is golden.
- Heat a griddle pan over a high heat. Toss 1 thinly sliced fennel bulb (reserve any fronds) in olive oil, then griddle for 3 minutes on each side until charred and tender.
- Transfer to a bowl with the reserved fennel fronds, 1 tbsp capers, ½ chopped red chilli and some salt and pepper.
- Drizzle the cut sides of 4 halved ciabatta rolls with and toast in the pan. Spread ½ tbsp basil pesto over the base of each roll, top with a burger, a few fennel slices and the roll tops and serve.
- Recipe from October 2019 Issue
Nutrition
- Calories
- 525kcals
- Fat
- 21.2g (6.9g saturated)
- Protein
- 40g
- Carbohydrates
- 41.4g (5.4g sugars)
- Fibre
- 4.5g
- Salt
- 1.3g
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