Turkey Burgers and Chips

Page 36

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Reviews

Good burgers though I prefer to use turkey thigh mince - turkey breast is a little too bland, however healthy it may be. I brush them with a little oil and fry them rather than baking, deglazing the pan with a little water and lemon juice, though a tablespoonful or two of white wine might be even better. I plan to try some different favouring in future batches -cardamom and extra lemon zest or mustard and dill should work ...

Important note: the grated courgette contains a lot of moisture, and the softened leek also produces some, and none of this is good for the burgers. The courgette needs to be wrung out firmly in a cloth or a sheet of strong kitchen paper, and the juices need to be pressed out of the leek (I saved the latter to braise some celery and beans as a side dish).

(edited 12th June 2018) (0) comment (0) useful  

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