Try Phil Vickery’s delicious turkey burgers and learn a trick of the trade.

Says Phil: “In my view, the leg, or dark meat, makes better burgers, purely because the meat is juicier.

“Turkey breast is also fine, but needs a little more attention when preparing and cooking. But it won’t be dry”, promises Phil. “I have discovered a great trick. If you add a little mayonnaise to the raw mix it really helps to keep the burger beautifully juicy and tasty. “

Serves: 4-6

Preparation time: 20 mins

Cooking time: 30 mins

Mix the turkey, mayo, basil, Worcester sauce and egg white together into a bowl. Add the seasonings, sweetcorn and bread crumbs and mix well again.

Leave to chill for 30 minutes.

Mould into 4 or 6 balls, then flatten slightly into small patties and refrigerate until ready to cook.

To cook, lightly spray or brush the patties with a little olive oil then oil the BBQ bars just  before putting on the burgers.

Cook for 3-4 minutes then turn 90° to give a criss-cross effect. Cook again for 3-4 minutes. Turn over and cook for a further 3-4 minutes.

Serve the burgers in a soft tortilla wrap with a little chopped crunchy lettuce, sliced ripe tomato and another spoonful of mayo or your favourite relish.

© Phil Vickery