Best ever burgers

Stop buying shop burgers and try these best ever burgers instead.  These have been a lifesaver for clients (and me) for BBQ's lunches, speedy dinners and the odd breakfast.  

So what's wrong with shop or butcher made burgers?    Well shop bought ones, just check the label and see. All sorts is added to most of them and for those with not as many nasties added you are paying a premium price.  And often they just taste ok.

In the butchers, there's no list of ingredients or nutrient information.  Ask for an ingredient list and fat % and make your own judgement.  If you have a good relationship with your butcher, that may be a different story.

But seriously the other reason is that your home made burger is so easy, much cheaper, absolutely delicious and you have complete control over the ingredient list.  

I've played around with recipes for ages and this one is a blend of all of the best, found completely by accident when I didn't have enough turkey mince.

Depending on your health goals, you might have two of these and no bap - lovely wrapped in crispy lettuce or eaten with a knife and fork.  Or build a big burger with your favourite toppings and whole meal bap. Your choice.

Download the recipe sheet for these and a 2nd turkey mince only recipe below,

Turkey (and Beef) Burgers (the best I’ve ever made)

Great for batch cooking – Makes 8

Nutrient data per serving, Calculated using Nutritics, for general information only.

1/8 of recipe: 243 calories, 24g protein

Ingredients

• 500g Turkey breast mince

• 500g Beef mince

• 2tbs mayonnaise

• 2 tsp Worcester sauce

• 1 tbs Dijon mustard

• 4 large garlic cloves crushed

• 1 egg

• Handful blitzed oats

• Black pepper and a pinch salt

Method

1. Combine all the ingredients and form into 8 balls. Mixture is quite sticky, damp hands helps.

   
   

2. Flatten each ball into burger shape. Brush the pan lightly with olive oil (or brush the burger) and fry for about 5 minutes each side until cooked through. Try not to overcook.

   
   

3. Serve wrapped in lettuce leaves or in a wholemeal bun depending on your health goals. Serve with vegetables, salad, few spoonfuls of brown rice salad or homemade coleslaw (grated carrot, white cabbage, and a mix of mayo and Greek yogurt with black pepper),

   
   

4. Burger can be prepped ahead and stored uncooked in the fridge for up to 3 days.

   
   

5. I prepped and froze them raw. They can be cooked from frozen but will take longer to cook. Make sure they are cooked through. I use a cooking thermometer to double check – they should be at least 74C.

Download the recipe sheet here (includes a 2nd burger recipe with just turkey mince.

Download recipe sheet for my 2 best burger recipes