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
1/2 red onion, finely chopped
4 cm root ginger, peeled and grated
1 green chilli, deseeded and finely chopped
1 Tbsp. wholegrain mustard
1 medium egg
50 g fresh white breadcrumbs
large handful coriander, roughly chopped
2 Tbsp. 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.
Per Serving:
Calories: 486
Total carbs: 48 g
Sugars: 3 g
Total fat: 16 g
Saturated fat: 4 g
43 easy burger recipes, from satay chicken to chilli beef
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
