Mini Turkey Burgers

  • 500g Fresh Turkey Mince
  • 1 small carrot, peeled, grated
  • 1 small zucchini, trimmed, grated
  • 1 cup fresh breadcrumbs
  • 2 tablespoons satay sauce
  • 8 small bread rolls
  • 8 small green oak lettuce leaves
  • 1 lebanese cucumber
  • 1 tablespoon olive oil
  • Extra satay sauce, to serve

Preheat oven to 120ºC. Line a baking tray with baking paper.

Combine turkey mince, carrot, zucchini, breadcrumbs and satay sauce in a large bowl. Form mixture into 8 small patties and place on plate. Cover and refrigerate until ready to cook.

Using a vegetable peeler, run peeler down the length of the cucumber forming thin “ribbons”. Cut bread rolls in half. Place 2 bases onto each serving plate. Top with a lettuce leaf and cucumber ribbons.

Heat oil in a non-stick frying pan over a medium heat. Add 4 patties. Cook for 3 to 4 minutes on each side or until golden. Transfer to prepared tray and place in oven to keep warm. Cook remaining patties.

Place patties on prepared rolls. Drizzle with a little extra satay sauce. Place lid on burgers and serve.

Features

  • Advertising Campaign Disclaimer
  • Today's Classic. And so Easy!
  • Easier Roast Turkey : Hot New Video!

Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.