Leg or brown meat on turkey I believe makes better burgers, purely because the meat is juicier. I don’t want to get to tecci, but its all to do with the leg muscles working harder, and applies to all white leg meat, so pork, chicken and even game.
Breast meat is fine also, and is extremely good for you, but needs a little more attention when preparing and cooking. Skinned breast of turkey, can be less that 2% fat, so when it cooks, it can cook slightly drier, leaving you with a crumbly texture. But I have discovered a great trick. If you add a little mayonnaise to the raw mix it really helps to keep the burger beautifully juicy and tasty. You only need a very small amount, as you can see below.
- 500g minced turkey, leg meat is better I believe
- 2 tbsp chopped fresh basil
- 2 tbsp shop bought mayo
- 2 tbsp Worcester sauce
- ½ medium egg white, lightly beaten
- ground white pepper
- 2 heaped tbsp tinned sweetcorn, well drained
- 4-5 tbsp natural dried breadcrumbs
- Place the turkey, mayo, basil, Worcester sauce and egg white together into a bowl.
- Mix really well, then add the seasonings, sweetcorn and bread crumbs and mix well again.
- Leave to chill for 30 minutes, so the mixture can tighten, once the breadcrumbs reconstitute themselves.
- Mould into 4 or 6 balls, the flatten slightly into small patties, then re chill.
- To cook, lightly spray the patties with a little olive oil (I use a plant mister filled with oil) then spray the bars quickly before you cook the burgers, this will stop them sticking.
- Cook for 3-4 minutes then turn 90° this will give you the criss cross effect, cook again for 3-4 minutes.
- Turn over and cook for a further 3-4 minutes.
- Serve in a soft tortilla deli wrap with a little chopped Iceberg lettuce, sliced ripe tomato and a spoonful or two of mango yoghourt mint dressing (see recipe)