Hairy Bikers Turkey Burgers Recipe

This juicy, flavour-packed Hairy Bikers turkey burgers recipe is made with lean turkey mince, grated courgette, and sweet leeks, ready in just 40 minutes. The golden, caramelised crust gives way to a surprisingly tender centre that defies the usual dryness of poultry burgers. I love how these feel indulgent enough for a Friday night fakeaway while keeping things light and healthy.

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What Makes This Version Different

I used to find turkey burgers incredibly disappointing—dry, rubbery, and needing a mountain of sauce to make them palatable. The genius of the Hairy Bikers (specifically their Hairy Dieters approach) is replacing heavy binders like breadcrumbs and eggs with grated vegetables. The courgette and leeks melt into the meat as it cooks, keeping the patties incredibly moist from the inside out.

Another surprise was the lemon zest. It sounded odd for a burger, but it lifts the savoury weight of the turkey and cuts through the richness beautifully. It taught me that keeping the mix loose and handling it with wet hands is the secret to a texture that rivals any beef burger.

Hairy Bikers Turkey Burgers Recipe Ingredients

• 500g turkey mince: Try to get breast mince for the leanest option, or thigh mince for slightly more flavour.
• 2 small leeks: Trimmed, washed thoroughly, and finely sliced.
• 1 medium courgette: You will need this coarsely grated (no need to peel).
• 1/2 lemon: Zest only.
• 1 tsp sunflower oil: Plus a little extra for brushing or frying.
• Salt and plenty of black pepper: Turkey needs generous seasoning to bring out the flavour.

How To Make Hairy Bikers Turkey Burgers Recipe

1. Soften the Leeks: Heat a teaspoon of oil in a frying pan over low heat. Add the finely sliced leeks and cook gently for about 5 minutes until they are soft and sweet but not browned. Tip them into a large mixing bowl and set aside to cool completely.
2. Prepare the Mixture: While the leeks cool, grate the courgette. Squeeze out any excess liquid if it seems very watery, though a little moisture is good. Add the grated courgette, turkey mince, and lemon zest to the bowl with the cooled leeks. Season generously with salt and lots of cracked black pepper.
3. Shape the Patties: Mix the ingredients thoroughly with your hands until well combined. The mixture will be sticky because there are no dry breadcrumbs. Wet your hands with cold water (this stops the meat sticking to you) and divide the mix into 4 large or 8 small burgers. Flatten them into patties.
4. Cook the Burgers: You can grill these, but pan-frying gives a better colour. Heat a non-stick pan over medium heat with a light brushing of oil. Cook the burgers for 5-6 minutes on each side until they are golden brown and cooked through with no pink remaining in the middle.

Recipe Tips

• Don’t skip the cooling: Make sure the sautéed leeks are cool before adding the raw turkey. If they are hot, they will start to cook the meat prematurely and make the mixture unsafe and sloppy.
• Wet hands are key: Since this recipe skips binders like egg and breadcrumbs, the mix is looser than beef burgers. Re-wet your hands between shaping each patty to keep them smooth.
• Check the temperature: Turkey must be cooked through. If you have a meat thermometer, aim for an internal temperature of 74°C (165°F).
• Avoid pressing down: Don’t press the burgers with your spatula while they cook. This squeezes out the juices that the courgette works so hard to provide.

What To Serve With Turkey Burgers

The classic pairing for this dish is spiced potato wedges. Toss potato wedges in a little oil, smoked paprika, and salt, then roast them while you prep the burgers. A crisp green salad with a sharp vinaigrette also works perfectly to balance the savoury meat, or serve them in wholemeal buns with a dollop of relish or Greek yoghurt instead of heavy mayonnaise.

How To Store

These burgers store well in the fridge for up to 2 days after cooking. You can also freeze the raw shaped patties; separate them with greaseproof paper and freeze for up to 3 months. Defrost thoroughly in the fridge before cooking as per the instructions.

FAQs

Why are my turkey burgers falling apart?
Without egg or breadcrumbs, the bind is delicate. Make sure you mix the meat and vegetables very thoroughly to release the proteins, which act as a natural glue.

Can I use chicken mince instead?
Absolutely. Chicken mince works just as well with the leek and lemon flavours. The cooking time will be exactly the same.

Do I need to squeeze the courgette?
Only if it is extremely wet. A little moisture helps keep the lean turkey juicy, but if there is a puddle of water, squeeze it lightly before adding to the bowl.

Nutrition

• Calories: 210
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 250mg
• Total Carbohydrate: 6g
• Protein: 28g

Try More Recipes:

• Hairy Bikers Tomato Soup with Fresh Tomatoes Recipe
• Hairy Bikers Stottie Recipe
• Hairy Bikers Oxtail Stew Recipe