Burgers have got to be a favourite with children, no? They certainly are a favourite in our house. These Turkey Burgers are not only dairy, egg, soya, nut and gluten free but they’re also healthier than your average beef burger as they use lean turkey mince. Normally when using lean mince you run the risk of dryness as they give out little fat when cooking, however this recipe avoids this by cooking the onions before making the burgers. This also helps to prevent a raw onion taste and texture in the finished burger. I’ve found this is sufficient enough to help behind the burger, therefore meaning you can make them egg free. I always prefer using oats instead of breadcrumbs in burger/ meatloaf/ meatball recipes as they bulk the meat out and give a nicer texture.
In a saucepan heat the oil over a medium heat. Add the onions and cook until soft.
Remove the onion from the pan, place on a plate and leave to cool.
Once the onion has cooled, add rest of the ingredients (including the onions) into a large bowl. Using a spoon (or I find your hands are best) mix the ingredients together until fully combined and a large ball is formed.
Divide the burger mixture in half and then half again creating four portions. Roll the portions into balls and press to flatten into burger shapes. Place on a plate and pop into the fridge to chill and firm up for an hour.
After the burgers have chilled, pre-heat the oven to 180c. Before cooking the burgers in the oven, lightly seal each side of the burgers in a frying pan, over a medium heat. Then pop the burgers onto a lightly greased baking tray and pop into the oven. Cook for 25-30 minutes until the burgers are cooked through.