Turkey Burgers

Method

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1. Mix the turkey, onion, breadcrumbs, egg, Worcestershire sauce, paprika, garlic powder, salt and pepper gently with your hands until just combined. Do not overwork it.

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2. Shape into 4 patties about 2 cm thick and slightly wider than the buns. Press a shallow dimple into the centre of each.

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3. Heat the oil in a large skillet or griddle over medium-high heat.

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4. Cook the patties 5 to 6 minutes a side, until deeply browned and 74°C / 165°F in the middle.

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5. Lay a slice of cheese over each patty for the last minute and cover the pan so it melts.

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6. Build the burgers on the toasted buns with the lettuce, tomato and mayonnaise and serve hot.

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Chef’s Tips

• Do not overmix. Handled too much, the patties turn dense and bouncy.
• The dimple stops the burger puffing up in the middle.
• Cook to 74°C and no further. A thermometer is worth using.

Pairing Suggestions

• Sweet potato fries
• Coleslaw
• A cold lager

Storage & Reheating

Refrigerate cooked patties up to 3 days. Freeze uncooked patties, separated by paper, for 3 months and cook from frozen, adding 3 minutes a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.