These delicious turkeyburgers are fragrant and highly flavoursome and will definitely be a hit at your next BBQ cook up with friends and family.
We've combined turkey mince, red onion, fresh ginger, green chilli, wholegrain mustard, and coriander to give these an Indian-inspired twist with bold, fiery flavours.
Serve in a fresh burger bun with crisp lettuce and tomato slices for the ultimate midweek meal option.
We think this slightly spicy and fiery burger would pair perfectly with our winning Chardonnay.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
486
Ingredients
1
turkey mince
½ red onion, finely chopped
4
cm root ginger, peeled and grated
1
green chilli, deseeded and finely chopped
1Tbsp.
wholegrain mustard
1
medium egg
50g
fresh white breadcrumbs
large handful coriander, roughly chopped
2Tbsp.
vegetable oil
8
burger buns, halved and toasted
lettuce, to serve
tomatoes, to serve
Directions
Step 1
Put first eight ingredients into a bowl. Season well and mix together, using your hands. Shape into eight patties, cover and chill until needed.
Step 2
Preheat oven to 200°C (180°C fan) mark 6. In a large non-stick pan, heat the oil and gently brown the burgers on each side. Arrange on a non-stick baking tray and cook in oven for 15min or until cooked through.
Step 3
Serve the burgers in toasted buns with lettuce and tomato slices.
Get ahead
Make to the end of step 1 up to 3hr in advance. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
