Turkey burgers
Apr 22, 2012 18:11:09 GMT
Post by Charlie Arnold on Apr 22, 2012 18:11:09 GMT
Serves 4
1 lb / 450g minced raw turkey
3 tablespoons soured cream or yoghurt
1 large egg, beaten
3oz / 85g breadcrumbs
Salt and pepper to season
1 teaspoon mixed herbs.
1 tablespoon oil
Combine together the minced turkey, cream and egg.
Mix into half the breadcrumbs the salt, pepper and herbs.
Mix this thoroughly into the turkey mixture.
Divide the mixture into small balls and shape into neat patties.
Coat them with the remaining breadcrumbs and lay on a plate.
Refrigerate for at least 20 minutes to firm up.
Heat the oil in a non-stick frying pan and brown the burgers briskly on both sides. Then cook over a moderate heat for a further 6 - 8 minutes on each side, or until cooked right through. Reduce the heat if they are browning too quickly.
Drain on kitchen paper and serve either in a roll with lettuce and tomato and mayonnaise if you are OK on these or with chips, rice or pasta.
I tend to serve these separately with a bowl of Megs mayonnaise to dip into.
1 lb / 450g minced raw turkey
3 tablespoons soured cream or yoghurt
1 large egg, beaten
3oz / 85g breadcrumbs
Salt and pepper to season
1 teaspoon mixed herbs.
1 tablespoon oil
Combine together the minced turkey, cream and egg.
Mix into half the breadcrumbs the salt, pepper and herbs.
Mix this thoroughly into the turkey mixture.
Divide the mixture into small balls and shape into neat patties.
Coat them with the remaining breadcrumbs and lay on a plate.
Refrigerate for at least 20 minutes to firm up.
Heat the oil in a non-stick frying pan and brown the burgers briskly on both sides. Then cook over a moderate heat for a further 6 - 8 minutes on each side, or until cooked right through. Reduce the heat if they are browning too quickly.
Drain on kitchen paper and serve either in a roll with lettuce and tomato and mayonnaise if you are OK on these or with chips, rice or pasta.
I tend to serve these separately with a bowl of Megs mayonnaise to dip into.