Turkey mince smash burgers
- Published: 30 Sep 24
- Updated: 30 Sep 24
Inspired by a certain famous burger (you can probably guess which), these turkey burgers are a little lighter and leaner but just as tempting as their beef counterparts. Great on their own or with a side of chips.
Got an air fryer? Try these quick sweet potato fries on the side.
- Serves 4
- Hands-on time 30 min
Ingredients
- 6 sesame seed brioche buns
- 600g turkey mince
- Dash vegetable oil
- 8 cheese slices for burgers
- 1 small onion, finely chopped
- ¼ head iceberg lettuce, shredded
- 8 gherkin slices, preferably crinkle-cut
For the sauce
- 6 tbsp mayonnaise
- 1 tbsp American mustard (we used French’s)
- 1½ tbsp finely chopped gherkins, plus 1 tbsp brine
- 1½ tsp onion powder
- 1½ tsp garlic powder
- ½ tsp sweet smoked paprika
Method
- Begin by mixing all the sauce ingredients in a bowl with a pinch of salt and pepper. Set aside.
- Split 2 burger buns, then use a serrated knife to cut the tops off the domed halves (see Tips). Flatten all 4 halves slightly with your hand, then toast in a hot dry pan on both sides. Split open the remaining 4 buns (as normal), then toast them on the cut sides.
- Divide the turkey mince into 8 balls. Put a large frying pan over a high heat. Once smoking hot, add a dash of oil, then 2-3 balls of mince (depending on how big your pan is). Press down hard with a spatula to ‘smash’ them into thin patties. Sprinkle with salt and pepper and cook for a minute or so until caramelised and crisp. Flip over, add the cheese slices and cook for a minute more. Set aside and repeat with the rest of the balls.
- Meanwhile, spread sauce over the cut side of each piece of bun. Sprinkle onion and lettuce onto the 4 bases and the tops of the flattened middles. Once the patties are cooked, put one on the base. Add the middles, then the second burger, 2 gherkin slices and the lid. Wrap in foil and rest briefly before serving.
- Recipe from October 2024 Issue
Nutrition
- Calories
- 718kcals
- Fat
- 43g (8.9g saturated)
- Protein
- 49g
- Carbohydrates
- 33g (9.6g sugars)
- Fibre
- 2g
- Salt
- 2.4g
delicious. tips
Don’t throw the tops away – whizz them for breadcrumbs and freeze.
Salting the burgers as they cook is important – if you do it in advance the salt will draw moisture from the meat, resulting in a dry, crumbly patty. Don’t skip foil-wrapping the burger at the end either; the residual heat and steam melds everything together.
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