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Turkey burgers

If you find it hard to get your kids to eat high-fibre food, these burgers contain hidden oats

  • Prep: 15 mins
    Cook: 25 mins
    Plus cooling time
  • Makes 8 burgers
  • Easy
  • Makes 8 burgers
  • Easy
  • Calories 179
  • Carbohydrates 17
  • Saturated Fat 1
  • Sugar 9
  • Protein 16
  • Fat 6
  • Fibre 2
  • Salt 0.17

Nutrition per serving

  • Calories 179
  • Carbohydrates 17
  • Saturated Fat 1
  • Sugar 9
  • Protein 16
  • Fat 6
  • Fibre 2
  • Salt 0.17

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 85g porridge oats
  • 450g/1lb minced turkey
  • 100g dried apricots, finely chopped
  • 1 large carrot, grated
  • 1 egg, beaten
  • rolls and cucumber slices, to serve

Method

  1. Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.

  2. Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.

  3. Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney and cucumber slices.

  4. For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

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