Italian turkey burgers

Italian turkey burgers
  • Serves icon Serves 4
  • Time icon Hands-on time 40 min

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.

Nutrition: For 4

Calories
525kcals
Fat
21.2g (6.9g saturated)
Protein
40g
Carbohydrates
41.4g (5.4g sugars)
Fibre
4.5g
Salt
1.3g
Calories
525kcals
Fat
21.2g (6.9g saturated)
Protein
40g
Carbohydrates
41.4g (5.4g sugars)
Fibre
4.5g
Salt
1.3g

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a bowl with the reserved fennel fronds, 1 tbsp capers, ½ chopped red chilli and some salt and pepper.
  6. 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.

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