Crispy Sun-Dried Tomato Turkey Burgers
Inspired by techniques from America's Test Kitchen.
Sun-dried tomato and Monterey Jack studded turkey burgers stay moist within a golden crust, topped with peppery rocket and fresh tomato.
Always check the labels of the products you use.
Method
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Equipment
- large bowl
- large non-stick frying pan (30 cm)
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 557 kcal |
| Protein | 32.3 g |
| Carbohydrate | 46 g |
| of which sugars | 7.2 g |
| of which free sugars | 5.1 g |
| Fat | 27.6 g |
| of which saturates | 7.9 g |
| Fibre | 3.3 g |
| Salt | 2.21 g |
Protein per 100 kcal
5.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Patties
- 450 g turkey mince (about 7% fat, not extra-lean breast)
- 50 g wholemeal panko breadcrumbs
- 55 g Monterey Jack cheese, grated
- 70 g sun-dried tomatoes in oil, rinsed, patted dry and roughly chopped
- 60 g plain low-fat yoghurt
- 10 g fresh basil, chopped
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground black pepper
- 1 tbsp rapeseed oil
To serve
- 4 wholemeal burger buns, toasted
- 1 tomato, sliced
- 55 g baby rocket
- 1
Mix. Combine 450 g turkey mince, 50 g wholemeal panko breadcrumbs, 55 g grated Monterey Jack, 70 g chopped sun-dried tomatoes, 60 g plain low-fat yoghurt, 10 g chopped basil, ½ tsp fine salt and ½ tsp ground black pepper in a large bowl. Knead gently with your hands until just combined, being careful not to overwork the mixture.
- 2
Shape. Pat the mixture into 4 patties, each roughly 2 cm thick and 10 cm across. Season the outside of each patty lightly.
- 3
Cook first side. Heat 1 tbsp rapeseed oil in a large non-stick frying pan over a medium-low heat until it shimmers, then add the patties. Cook without moving them for 5-7 minutes until the undersides are well browned.
- 4
Cook second side. Turn each patty and continue cooking for 6-9 minutes more, turning occasionally, until the second side is browned and the thickest part reaches 74 °C when checked with a thermometer.
- 5
Assemble. Split and lightly toast 4 wholemeal burger buns and fill each with a warm patty.
- 6
Finish. Top with sliced fresh tomato, 55 g baby rocket and a dollop of garlic mayonnaise if you like. Serve at once.
Storage
Best served and eaten straight away while the patties are still warm inside. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
