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Recipe by olive magazine

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1. Put the first 6 ingredients in a bowl, season and mix well. Form into 4 burgers.
2. Heat the oil in a non-stick frying pan and fry the burgers for about 5 minutes on each side until golden and cooked through. Serve the burgers in rolls with some watercress and a little sweet chilli sauce if you like.

Per serving

370 kcalories, protein 33.6g, carbohydrate 46g, fat 7 g, saturated fat 1.4g, fibre 2.5g, salt 1.72 g

Latest comments and suggestions

• Moley

  18 April 2008

  Moley rated and commented on this recipe

  

  Absolutely brilliant recipe! I haven't cooked much with Turkey previously but since this I am spurred on to do more with it, especially with the health benefits of it being so much lower in fat than chicken. The Asian flavours really were fantastic and I was surprised at how well the burgers kept their shape. My husband loved it which I was surprised at, as he is a Head Chef and very scathing towards turkey!!! Definately one to do again.

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• Karen

  24 June 2008

  Karen rated and commented on this recipe

  

  Wonderful. I served with some sweet chili sauce and the whole family loved them (even the kids).

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• princessbelle

  08 July 2008

  princessbelle rated and commented on this recipe

  

  i made these, but had no fresh chilli or ginger so used ground, still really nice, made them for my 6 year old aswell without chilli and ginger and she loved them too.

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• Louise

  22 July 2008

  Louise rated and commented on this recipe

  

  These are great for lunch boxes, i make the mixture into smaller burgers and freeze individually wrapped along with individually wrapped mini wholemeal rolls. take two burgers and two rolls out the night before and cook the burgers before school. My daughter loves a sachet of ketchup with them too

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• Jane's Recipes

  03 January 2009

  Jane's Recipes commented on this recipe

  Very easy to make and lovely tastes of Thailand (didn't add all the ginger as I am not too keen). My daughter took some in her lunchbox too! Made more of them and made them fairly flat to cook through quicker.

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• George

  04 March 2009

  George rated and commented on this recipe

  

  Delicious! I've made turkey burgers before but this recipe is by far the best...even my two kids ate them (4 years, and 19 months - minus the chilli).

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• Jess

  09 May 2009

  Jess rated and commented on this recipe

  

  Delicious with some sweet potato wedges and sweet chilli dipping sauce!

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• Tash

  10 June 2009

  Tash rated this recipe

  

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• Janis

  28 June 2009

  Janis commented on this recipe

  Excellent with fried red onion and grated cheese on top! Maybe not quite so low fat!

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• Sparkybec

  14 July 2009

  Sparkybec commented on this recipe

  I made these for my boyfriend and I with the intention of cooking them on the BBQ, it rained, so I pan fried them as per the recipe. I was worried about not cooking them enough so they cooked for much longer than it says and they still came out great. They were really light but filling and very juicy. And one of the best things is the ingredients cost under a fiver, bargain! I did the sweet potato wedges from another recipe I found on this site, the perfect accompaniment. Here's hoping for some sunshine so I can BBQ them next time!

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• rosie

  08 August 2009

  rosie commented on this recipe

  Excellent recipe, healthy, delicious and great for Summer barbecues

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Ingredients

• 400g turkey mince
• 4 spring onions , finely chopped
• 1 tsp grated root ginger
• 1 red chilli , seeded and finely chopped
• 1 egg yolk
• a small bunch coriander , chopped
• 1 tbsp sunflower oil
• 4 ciabatta rolls
• a few sprigs watercress

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 400g turkey mince
• 4 spring onions , finely chopped
• 1 tsp grated root ginger
• 1 red chilli , seeded and finely chopped
• 1 egg yolk
• a small bunch coriander , chopped
• 1 tbsp sunflower oil
• 4 ciabatta rolls
• a few sprigs watercress

Per serving

370 kcalories, protein 33.6g, carbohydrate 46g, fat 7 g, saturated fat 1.4g, fibre 2.5g, salt 1.72 g

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