There’s something really satisfying about making burgers from scratch. They’re bigger, fuller and far tastier than the pre-packed ones you get at the supermarket. You can experiment more with herbs and spices too, so it’s always an ongoing experiment.
Over the next year I’m gonna try and post more recipes and keep them in the Food section of the blog so you can come and have a right old nose at what we eat at home. My phone and laptop is full to bursting with photos of all the sexy food we eat and I really should share more healthy recipes with you – mainly to convince hubs that there is actually a reason for me photographing every bloody meal.
This turkey burger recipe has been a staple of our weekly diet for a good few years now, ever since I first discovered (and bastardised it) in my Pro-Points-obsessed Weight Watchers days.
These days I tend to make them early in the morning before work so they’re ready to chuck in the George Foreman when I get back from work in the evening. If you haven’t got a George Foreman by the way, you’re missing out. Same with a slow cooker – get right on that shiz.
If you get the seasoning right these burgers really do taste great and go brilliantly with a nice handful (or two) of homemade sweet potato chips, salad and half an avocado. I usually have two burgers, one with a wholemeal roll and one without, and there’s usually a couple spare for the next day’s lunch too.
They also freeze well, so if you’re feeling organised you can wrap them up separately and freeze until you need them.
Anyway, here’s how one of my favourite healthy recipes is done.
Ingredients (makes about 5 good size burgers, more if you go smaller)
- 1 pack turkey mince (around 400g)
- 1 large onion or a good handful of spring onions, up to you
- 1 clove of garlic, crushed
- 1 slice of bread (I use Vogel’s)
- 1 egg
- Plain flour
- Dried herbs – either mixed herbs, thyme and rosemary
- Chilli flakes (if you want)
- Salt & pepper
Plus buns, sweet potatoes, salad and whatever else you want with them. I always chuck the sweet potato chips in the oven for 15mins before starting on the burgers as they only take a little while to make. Then you can let the chips cook for another 10mins while you sort everything else.
- Chop onion, crush garlic and add to turkey mince in large bowl.
- Mix together (I use a wooden spoon at this stage – no one wants turkey mince in their fingernails!)
- Crack egg in (helps keep it all together and adds a bit more protein).
- Grate the bread and mix into everything to soak up the egg (I never use the whole piece of bread, it gets too annoying grating it).
- Add herbs, chilli flakes, salt and pepper (seasoning is very important) and mix everything together well.
- Cover chopping board with flour and pat your hands into it so they’re covered.
- Separate the mixture and shape into firm patties (because your hands are covered in flour it shouldn’t stick – if it does, just add more flour.)
- I always pat the burgers down on the flour so they’re coated too – this gives them a nice crispy outside when cooked on the George Foreman.
- (Optional) – chuck in freezer for 10mins to harden them up a bit. You don’t have to do this, just if you’ve a) got time and b) they look like they might fall apart.
- Chuck on the George Foreman for about 7-8mins, sort your buns etc. out and serve!
I always have salad in my bun and also a smidge of light mayonnaise. They also go well with sweet chilli sauce and a really thin slice of cheddar cheese (really thin so it melts a bit on the burger once taken off the grill).
Other healthy recipes and clean eating breakfast ideas I’ve shared can be found here. Lunches coming soon!
Do you do a lot of cooking from scratch? If you make these please tweet me pics and if you experiment with any other ingredients lemme know so I can try myself!