Most of my recipes were born out of ingredients that I got from the reduced section in Tesco. As an undergrad, after work, I would always go to the Tesco in the shopping centre where I worked to scour out the juiciest deals. Turkey mince was often reduced. So I bought it and then googled what the heck to do with it. Maybe that’s why it was always reduced? No one knows what to do with it?
Burgers! Turkey thigh mince is ideal for shaping into burger patties and flippin’ on the grill. Why more restaurants don’t offer them, I don’t know. And finding a decent pre-made gluten-free burger can be difficult in many supermarkets too. I love cooking from scratch, and I’m not paying £££ for pre-made burgers when I can make it fresh myself, with all the added extra goodness and flavour you see here.
I think turkey is perfect for mixing with garlic and spices – to me, beef mince often overpowers anything you try to mix in with it, but turkey is an ideal flavour carrier.
I took the tip of grating courgette into the burger patty mixture from the Hairy Bikers in their Hairy Dieter’s recipe book, where they make a melty mozzarella beef burger, bulked out with grated veg to reduce the need for quite so much meat per portion. This reduces your weekly shop costs and boosts the nutritional value of the burgers. Turkey can be quite a dry meat, so the courgette helps to moisten the mixture.
If you made the harissa lamb recipe and you have some harissa paste leftover, then this is the best way to use it up. This is such an easy recipe to make and it’s so low in saturated fat, so don’t feel guilty about making that extra side of crispy potatoes with them.
- 400g turkey thigh mince
- ½ medium courgette, grated and all the water squeezed out
- 2 tsp harissa paste
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- Handful fresh coriander
- 25g/ ¼ cup gluten-free breadcrumbs or flour
- Little bit of oil for coating
- Mix all the ingredients apart from the oil in a mixing bowl until well combined.
- Shape into 4 decent sized burger patties.
- Place in the fridge for 30 minutes to an hour.
- Preheat your grill to medium-high.
- Remove the turkey burgers from the fridge. Coat in a light layer of oil and place under the grill with something underneath to catch any juices. Cook for 5 minutes on each side. Check your burger is cooked in the middle before serving - it should not be pink at all.
- Serve with or without a bun, but definitely make sure you make some paprika wedges!