Juicy turkey basil and corn burgers
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 minutes
Chilling time: 30 minutes
Cooking time: 10-12 minutes
Ingredients
500g minced British turkey
2 tbsp chopped fresh basil
2 tbsp mayonnaise
2 tbsp Worcestershire sauce
2 heaped tbsp tinned sweetcorn, well drained
4-5 tbsp natural dried breadcrumbs
½ medium egg white, lightly beaten
Salt & ground white pepper
Method
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