Phil Vickery’s juicy turkey burgers

Leg or brown meat on turkey makes better burgers because the meat is juicier. Breast meat is fine, and is extremely good for you, but needs more attention and can cook dry. I have a couple of great tricks to avoid this: add a little mayonnaise to keep the burger beautifully juicy and tasty; and dust with a little cornflour to trap the juice in the burger. Serve these juicy turkey burgers with a salad side of rocket, cucumber, pepper and tomato. 

juicy turkey burgers
Tara Fisher

SERVES 4
JUST £4.25

400g minced turkey (preferably leg meat)
1 tbsp mayonnaise
4 tbsp roughly chopped basil
2 tbsp Worcestershire sauce
1 medium egg white, lightly beaten
salt
ground white pepper
4-5 tbsp dried breadcrumbs
olive oil (in a spray bottle)
2 tbsp cornflour

1. Place the turkey, mayonnaise, basil, Worcestershire sauce and egg white in a bowl. Mix really well, then add the seasoning and breadcrumbs and mix well again. Leave to chill in the fridge for 30 minutes, for the mixture to tighten once the breadcrumbs reconstitute themselves.

2. Mould the mixture into four balls, then flatten nice and thinly into small patties and chill for a further 15 minutes.

3. To cook, lightly spray a nonstick pan over a medium heat with a little olive oil. Dust the patties with a little cornflour and cook for 2-3 minutes. Turn over and cook for a further 3-4 minutes.

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