These Hairy Bikers turkey burgers are made with minced turkey breast, softened leeks, grated courgette and a bright hit of lemon zest. The courgette keeps each patty juicy without adding extra fat, and the leeks bring a gentle sweetness you will not find in a standard burger. This recipe from the Hairy Dieters Eat for Life book serves four with eight small patties, ready in just 25 minutes.
I make these every time I want a lighter midweek dinner that still feels like a proper treat. They are a favourite in our house because the kids love them just as much as a regular beef burger.
Hairy Bikers Turkey Burgers Ingredients
- 500g minced turkey breast
- 2 small leeks (about 125g), trimmed and finely sliced
- 1 medium courgette (about 150g), trimmed and finely grated
- Finely grated zest of ½ lemon
- 4 tsp sunflower oil
- ½ tsp flaked sea salt
- Freshly ground black pepper
- Burger buns, tomato relish and fresh salad leaves, to serve
How To Make Hairy Bikers Turkey Burgers
- Soften the leeks: Heat 2 tsp of sunflower oil in a non-stick frying pan over a low heat. Add the sliced leeks and cook gently for 3 minutes until softened. Tip them onto a plate and leave to cool for 5 minutes.
- Mix the burger filling: In a large bowl, combine the minced turkey, cooled leeks, grated courgette, lemon zest, salt and pepper. Mix everything together by hand until just combined.
- Shape the patties: Divide the mixture into 8 equal portions and flatten each one into a burger shape about 2cm thick. Press a small indent into the centre with your thumb to stop the burgers puffing up.
- Bake or pan-fry: To bake, preheat the oven to 220°C (200°C Fan / Gas Mark 7). Brush a baking tray with the remaining oil and bake the patties for 5 minutes each side. To pan-fry, heat the remaining oil in a non-stick pan over a medium-high heat and cook for 5 minutes each side until golden.
- Rest and serve: Let the burgers rest for a minute, then serve in buns with tomato relish and fresh salad leaves.
What Makes These Turkey Burgers So Juicy?
- Squeeze the courgette first: After grating, give the courgette a gentle squeeze in a clean tea towel to remove excess water. This stops the patties from becoming too wet and helps them hold together in the pan.
- Use turkey breast mince, not thigh: The original Hairy Dieters recipe calls for turkey breast mince to keep the fat content low. If you prefer a richer flavour, turkey thigh mince works well but adds more calories.
- Press an indent into the centre: Turkey burgers puff up in the middle as they cook. A small thumbprint in the centre of each patty keeps them flat and ensures even cooking.
- Chill the patties before cooking: Pop the shaped patties in the fridge for 15–20 minutes before cooking. Cold patties hold their shape better and are easier to flip without breaking.
- Finish baked burgers in a pan: If you bake the burgers and they look a little pale, give them a quick 30-second sear in a hot pan. This adds colour and a light crust without drying them out.
What Goes Well With Turkey Burgers?
The original Hairy Dieters recipe serves these with paprika potato wedges, which is a brilliant match. Cut medium potatoes into wedges, toss with a little oil, paprika, salt and pepper, then bake at 220°C for about 45 minutes.
They also go well with a simple side salad or a spoonful of Hairy Bikers coleslaw for a bit of crunch. For a lighter meal, skip the buns and serve the patties on a bed of mixed leaves with a squeeze of lemon.
How Should You Store Leftover Turkey Burgers?
Store cooked turkey burger patties in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave until warmed through. Uncooked patties can be kept in the fridge for up to 1 day.
To freeze, lay the raw patties on a baking tray lined with baking parchment and freeze until solid. Wrap each patty in cling film and place them in a freezer bag for up to 3 months. Thaw fully in the fridge before cooking.
Cooked patties can also be frozen and wrapped individually in the same way.
Can You Cook Turkey Burgers on the Grill or in an Air Fryer?
These patties work well with several cooking methods beyond the standard bake or pan-fry. On a barbecue, oil the grill grates well and cook over a medium-high heat for about 5 minutes each side. Turkey mince is lean, so keep a close eye on them to avoid drying out.
In an air fryer, cook at 190°C for 8–10 minutes, flipping halfway through. The patties should reach an internal temperature of 74°C. Whichever method you choose, always let them rest for a minute before serving.
Nutrition Facts
- Serving Size: 2 patties (without bun or wedges)
- Calories: 200 kcal (estimated, patties only)
- Total Fat: 8g
- Saturated Fat: 1.5g
- Protein: 28g
- Total Carbohydrate: 5g
- Dietary Fibre: 1g
- Sodium: 350mg
Frequently Asked Questions
Are turkey burgers healthier than beef burgers? Yes, turkey breast mince is much lower in fat than standard beef mince. A turkey burger patty has around 200 kcal compared to 300+ for beef, making it a good choice if you are watching calories.
How do you stop turkey burgers falling apart? The grated courgette and softened leeks act as natural binders in this recipe. Chilling the shaped patties in the fridge for 15 minutes before cooking also helps them hold together.
Can you freeze Hairy Bikers turkey burgers? Yes, freeze the raw patties on a lined tray until solid, then wrap individually in cling film and store in a freezer bag for up to 3 months. Thaw fully in the fridge before cooking.
What temperature should turkey burgers be cooked to? Turkey must be cooked all the way through. The internal temperature should reach 74°C. Use a meat thermometer to check the thickest part of the patty.
How does this compare to other Hairy Bikers turkey recipes? This lighter burger sits nicely alongside the Hairy Bikers turkey chilli, which uses similar lean mince but with a spicier flavour profile. Both are from the Hairy Dieters range.
Try More Recipes:
Hairy Bikers Turkey Burgers Recipe
Description
These Hairy Bikers turkey burgers from the Hairy Dieters Eat for Life book are made with minced turkey breast, softened leeks, grated courgette and lemon zest. Light, juicy and ready in just 25 minutes. Serves 4 with 8 small patties.
Ingredients
Instructions
- Soften the leeks: Heat 2 tsp of sunflower oil in a non-stick frying pan over a low heat. Add the sliced leeks and cook gently for 3 minutes until softened. Tip onto a plate and leave to cool for 5 minutes.
- Mix the burger filling: In a large bowl, combine the minced turkey, cooled leeks, grated courgette, lemon zest, salt and pepper. Mix everything together by hand until just combined.
- Shape the patties: Divide the mixture into 8 equal portions and flatten each one into a burger shape about 2cm thick. Press a small indent into the centre with your thumb.
- Bake or pan-fry: To bake, preheat the oven to 220°C (200°C Fan / Gas Mark 7). Brush a baking tray with the remaining oil and bake the patties for 5 minutes each side. To pan-fry, heat the remaining oil in a non-stick pan over a medium-high heat and cook for 5 minutes each side until golden.
- Rest and serve: Let the burgers rest for a minute, then serve in buns with tomato relish and fresh salad leaves.
