We love burgers. Husband makes the best beef burgers ever, and we love trying new toppings and combinations. This is a love that the kids have inherited. Robyn looks so funny holding a massive burger, but she absolutely loves them. We’d probably eat a big juicy beef burger twice a week if we could. But, this would be incredibly unhealthy. So, I’ve been working on a Healthy Turkey Burger.
Turkey mince is a fantastic alternative to beef. The pack I buy is 3% fat, but even a higher fat content option would be healthier than beef.
But, I find it can be a little bland. Which certainly isn’t something that you want from your Healthy Turkey Burgers.
So, I’ve spent a little time trying new things and coming up with a Healthy Turkey Burgers Recipe that’s easy to make and still packed with flavour.
These burgers are just right. The squash gives them added vegetables but also a different texture and some extra flavour and the hot sauce just gives it a little extra kick. Feel free to add a little salt and pepper too if you want.
Often recipes like this call for grated butternut squash. But, I prefer to roast it beforehand, leave it to cool and then just use my hands to mash it in with the mince. I find it all comes together well and roasting it brings the flavours out much more than simply grating and then cooking in the burger.
I like to add cheese and mayo to my Healthy Turkey Burger, but it’s still healthier because I’d have done that with a massive fatty beef burger too, so calories are still saved. And, at about 400 calories a burger (depending on your roll) an extra few for a bit of cheese isn’t going to hurt is it?!
My Super Simple, Wonderfully Healthy Turkey Burger Recipe
- 500 g Turkey Mince
- 200 g Butternut Squash – Peeled and Chopped into 1inch chunks
- 2 tbsp Hot Chilli Sauce
- 2 Cloves Garlic – Crushed
- 2 tbsp Tomato Puree
- 4 Bread Rolls – To Serve
- Salad – To Serve
Preheat the oven to 180 degrees and lightly oil a baking tray.
Put the butternut squash on the tray and roast in the oven for 20 minutes, until soft.
Leave the squash to cool.
Place the mince, crushed garlic, butternut squash, tomato puree, and chilli sauce in a large mixing bowl.
Use your hands to mix together.
Separate into 4 balls.
Lightly oil a baking tray, place the balls on and squash into burger shaped patties.
Cover and chill in the fridge for 30 minutes.
Preheat the oven to 180 degrees.
Heat a little oil in a large frying pan.
Fry the patties for 2 minutes on each side before returning to the baking tray.
Bake in the oven for 20 minutes until thoroughly cooked.
Serve on bread rolls with salad and condiments of choice.
- I use a calorie-controlled cooking spray instead of oil.
- I also use Pips Hot Sauce for my chilli.
- We serve our burgers with sweet potato wedges.
- If after mixing the ingredients together, they feel too wet, squeeze out any excess liquid with your hands before shaping.