Low in fat, high in protein and packed full of flavour, these Low Fat Turkey Burgers are some of my favourites!!
Burgers, who doesn’t love a juicy flavoursome burger?!
You’ll find a burger joint in every town, every city, around the world. From the large chain multinationals, to the mom ‘n pops joints. They al have their own takes on what makes this a great food. Reputed to have been invented in Texas in the 1880’s, the burger been a cornerstone of food culture for many years. Many countries and people have tried to claim this invention, but who ever did, we thank you for it, we love it!
Having been trying to loose weight recently, I thought I’d try making mine with as less fat as possible. By using turkey thigh meat and a few spices, it creates an amazing flavour and fantastic textured burger, with very low fat but high in protein.
You can load your burger with anything you want, have it plain, or with a little ketchup, or go mad and cover it with sauces or even chilli, it’s as bespoke as you want to make it!
How do you have your burger? Are you a plain burger or fully loaded?
Low Fat Turkey Burger
Low in fat, high in protein and packed full of flavour, these are my favourite burgers!!
- 500g Lean Turkey Thigh Meat (7% fat or leaner)
- 100g Fresh breadcrumbs
- 1 teaspoon Onion granules
- 1 teaspoon Garlic granules
- 1 teaspoon Smoked paprika
- ½ teaspoon Cayenne pepper
- ½ teaspoon Salt
- ½ teaspoon Aromat seasoning
- 1 egg
In a food mixer, wiz up the breadcrumbs until medium fine
Add breadcrumbs and dry ingredients to a mixing bowl and combine
Add the turkey mince and egg, and mix thoroughly by hand
Cut parchment/greaseproof paper in to 6 inch by 12 inch pieces, and fold in half lengthways
Place a 4.5 inch cookie cutter on one half of the parchment/greaseproof paper and load with 150g of the burger mix
Using the back of a spoon, press the mixture to the edges ensuring the thickness is even throughout
Carefully lift off the cutter
Fold the other half of the parchment/greaseproof paper over your burger
These can be cooked straight away, kept in the fridge for 3-5 days, or placed inside a ziplock bag and frozen