Turkey burgers with beetroot relish

Turkey burgers with beetroot relish

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(28 ratings)

Prep: 15 mins Cook: 10 mins


Serves 4
These low-fat burgers freeze well, so why not make double and freeze for another time?

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal183
  • fat4g
  • saturates1g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein30g
  • salt0.5g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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


  1. 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.

  2. 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.

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Comments, questions and tips

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30th Oct, 2012
This is a lovely way to use beetroot and I will definitely use the relish again. The burgers were a bit bland so think I will spice them up next time. The other ingredients went together really well. I usually use baby spinach, rocket and watercress in my salad but the little gem worked nicely. Will make again - but with my own combination of flavours for the burgers.
30th Aug, 2012
very tasty.. added chilli flakes... ended up with loads of relish left
29th Aug, 2012
There are so many different flavours you can add. I use garlic, ginger, chilli and Chinese 5 spice or basil, tomato puree and garlic granules and oregano for an Italian twist. I also make them up and cook in a muffin tin so get 12 small muffins and freeze them. You can heat in the microwave and are great for a lean protein snack. If you found them a little bland try sprinkling a chicken oxo cube into the mix.
26th Jun, 2012
I didn't have any lemon in so I made them without and they were still tasty!
19th Jan, 2012
very tasty
16th Nov, 2011
My boyfriend and I loved this! I added chilli and garlic to the burgers and chopped walnuts to the salsa - it was YUM!
6th Jul, 2011
Yes, the pitta's are a little fiddly but the combination of the dry-ish turkey with the juicy, fresh beetroot relish is really moorish - its even more moorish knowing how healthy it is! I added garlic and onion to the turkey burgers, but I think they could do with a bit of chilli kick, however that could just be my taste.
24th May, 2011
Delicious and healthy. Made with pittas which were a bit fiddly, so we are having the second half of the batch in bread buns. Beetroot relish is tasty and fresh.
14th Apr, 2011
Added chilli flakes and spring onion as suggested. Worked perfectly. Would definitely make again. Served with home made potato wedges on the side, and a squeeze of lemon.
10th Jan, 2011
Yum! Tried these tonight with the addition of spring onions as suggested plus a finely chopped red chilly. The burgers go so well with the beetroot relish. So good you don't even notice that it's super healthy too!


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