These turkey burgers are a big hit with my children and very easy to put together. They are also much healthier than beef, and I think equally tasty. I usually serve them with brown rolls and homemade fries, or just with a salad, but this week we broke our own rules and indulged in soft white rolls and oven chips, with a green salad on the side.
400g minced turkey
1 onion finely diced
2 garlic cloves finely diced
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1 tablespoon extra fine Matzo meal
Add the minced turkey meat to a large mixing bowl and stir in the above ingredients. Make sure that the onion is very finely diced, ideally using an electric chopper. The same goes for the garlic – ideally use a garlic crusher and then finely chop anything remaining that you can’t squeeze through. If you have fresh herbs then these can also be used, but again they require very fine slicing. I find that the dried herbs mix in better and aren’t picked out by the children, as they are less identifiable! The fine matzo meal isn’t essential, but it helps to hold the burger patties together. It is essentially just crushed up crackers, and can be found in most supermarkets.
Once the ingredients are mixed together, pick out small balls and flatten them into small burger-shaped patties. You can make them as big or as small as you like, but if they are too thick then it’s hard to cook them through. I cheated this time and pan fried them in rapeseed oil, but with the matzo meal they will hold together well enough to be put on the barbecue.