- 500g pack turkey mince
- ½ tsp dried thyme or 2 tsp fresh
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the relish
- 250g cooked peeled beetroot (not in vinegar), finely diced
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 small red onion, finely chopped
- 2 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp wholegrain mustard
- Little Gem lettuce, to serve
- wholemeal pitta bread, to serve
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Tip turkey into a bowl with the thyme. Finely grate in the zest from the lemon and add a little seasoning. Use your hands to mix the ingredients well, then shape into 4 patties. Chill until ready to cook. Can be frozen for up to 1 month.
Mix the beetroot with the juice from ½ the lemon, onion, parsley, oil and mustard. Grill, griddle or barbecue the burgers for about 6 mins each side and serve with the beetroot relish, lettuce and pitta breads.
These turkey burgers freeze well, so why not make double and freeze for another time?