10 Apr BBQ Season
We have already started to feel the warmer weather and with summer on it’s we only have one thing on our mind, barbecue time!
A great way to get together and enjoy some delicious food it’s time to dust off your barbecue and we have the perfect recipe to get you started, a minced turkey burger.
Naturally we associate eating turkey with a colder time of the year however it is a great alternative to the beef burger. Why’s that, I hear you asking, well, in comparison to beef mince turkey mince is lower in calories and fat and it’s higher in protein. So the bird beats the cow!
A top tip when buying turkey mince is to go for that made up of breast and not thigh, as the thigh is a lot fattier you may wind up with a burger with just as much fat as a beef one.
Another thing to consider is what you will add to your burger mix. Turkey often has a rep for being dry and tasteless which is why our recipe gives it a kick with the additions of courgette and feta.
Turkey, courgette and feta burgers
What you’ll need;
500g lean turkey mince (remember go for the breast)
100g feta
1 large courgette (about 200g), ends trimmed, halved widthways and spiralized into thin noodles (you can often buy them in pre made into ‘noodles’)
2 garlic cloves, crushed
½ small pack mint, leaves picked and chopped
½ tsp chilli flakes
1 tsp sumac
zest and juice of 1 lemon
1 large egg, beaten
What you’ll need to do;
- Mix all of the ingredients for together in a large bowl. Our top tip for mixing is don’t overwork and smash the meat.
- As the mixture will be sticky, cover and chill it in the fridge for 15 minutes for it to firm up before shaping it into 4 burgers. Again when shaping the burgers don’t overwork them and instead lightly press down when shaping them.
- We suggest seasoning with salt and pepper after the burgers are formed. When salt is in the mix the meats juices are pulled out when cooking, by seasoning the burgers on the outside you ensure you still get the saltiness but with tender and juicy meat. Remember that with this mixture as you already have feta you won’t need a lot of salt.
- When it comes to putting your burgers on the barbecue cooking times will vary based on its heat and how you want the burger done. We have a few tips for getting the outcome you desire. To avoid your burger swelling and becoming ball like, indent its centre with your thumb, you will see this rise as it cooks and it will maintain its burger shape. If you would like a burger that is well done but not burnt make a small hole at its centre, this will help it’s inside cook and prevent it from completely drying on the outside. Finally, as we mentioned before don’t overwork the meat, so each time you turn the burgers don’t feel the need to press down hard on them.
With this recipe and our top tips you’re sure to produce the perfect barbecue burgers!
Still think you need some help? Why not organise barbecue private cooking lessons with us? Or better still why not get one of our chefs to do all the hard work for you by organising a barbecue party with us?
Contact us today to arrange your lesson or party using the details below;
Email- info@chefscompliments.co.uk
Call- 0208 226 37 59
