These light and crunchy burgers, fried to crisp perfection, will be popular with all the family. The cream helps to bind the turkey and herb mixture and sharpens the flavour.
ingredients
serves 4
1 pound ground, uncooked turkey meat
1 small onion, peeled and very finely chopped
3 tablespoons soured cream
1 egg, size 2, beaten
1 2/3 cup whole wheat breadcrumbs
1/8 level teaspoon salt
Freshly ground black pepper
1/4 level teaspoon freshly grated nutmeg
1 level teaspoon dried marjoram
1/2 level teaspoon dried thyme
1 tablespoon olive oil
method
1. Mix together the turkey, onion, soured cream, egg and half the breadcrumbs. Work in the salt, pepper, nutmeg, marjoram and thyme until the ingredients are thoroughly combined.
2. Divide the mixture into four and shape into neat round patties. Coat them with the remaining breadcrumbs, lay them on a plate and refrigerate for 20 minutes to firm up.
3. Heat the oil in a nonstick skillet and brown the burgers briskly on both sides, turning very carefully with a fish slice. Then cook over a moderate heat for a further 6 - 8 minutes on each side, or until cooked right through, reducing the heat if they are browning too much. Drain the turkey burgers on kitchen paper before serving.
Serve the burgers piping hot with rolls, coleslaw and an onion and tomato salad, or with new potatoes, spring cabbage and grilled tomatoes.
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