Summer Barbecue Recipes – Thai Turkey Burgers

summer barbecue header thin

This is the first of a semi-regular series about making tasty, healthy and exciting recipes for the barbecue – on a budget.  The series will included lots of salads and sides, as well as meat and veggie recipes to get you cooking and eating some lovely outdoor food this summer.

The first recipe I’m going to share is something I’d never made before the barbecue on Saturday – turkey burgers.

I decided to make turkey burgers for a few reasons – they’re healthier and lower in fat than beef burgers, I’d heard good things about how tasty they are (they soak up spices and flavourings well), turkey mince is quite cheap – and also I don’t like beefburgers anyway so they were a good substitute.

In the interest of experimentation, I made two types of turkey burger – a hotter Thai spiced and a more mild Indian spiced one.  I’ll share the Thai recipe today as it was my favourite, really spicy and flavourful.

The recipe makes ten burgers but you can easily half it (I’d probably still use one egg).

turkey burger

Thai Spiced Turkey Burgers (makes 10 at 68p each)

  • 1kg turkey mince £5.98
  • 2 onions, chopped 12p
  • 4 cloves garlic, crushed 12p
  • Large piece of ginger, about 40-50g, grated 11p
  • 1/2-1 tbsp dried crushed chillies (depending how spicy you want them) 2p
  • 1/2 stick lemongrass, soaked and very finely chopped 17p
  • 1 egg 24p
  • 75g porridge oats 6p

Like all burger recipes, this is pretty easy – mix all the ingredients together well (including a little salt if you want but I didn’t bother), first with a wooden spoon then gently with your hands, until well combined.

I used a cookie/pastry cutter (about 3 inches in diameter) to shape the burgers.  Put a sheet of cling film on your work surface with the pastry cutter on top, then press 1/10 of the mixture inside the cutter, pressing down with the back of a spoon.  Pull the cutter off gently and you should be left with an even, burger-shaped piece of mince that is soft but won’t fall apart too easily.

Cook on the barbecue until well cooked through and slightly charred on both sides, but try to rescue it before it gets completely burnt (be careful to check it has cooked through completely as food poisoning is very common with barbecues!).  OR if you aren’t actually having a barbecue, feel free to griddle for a few minutes on each side or even cook in the oven, like any burger.

Serve in a sesame-topped bun with ketchup or chutneys of your choice. 

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