Phil Vickery's Stuffed Turkey Burgers

Phil Vickery's Stuffed Turkey Burgers

Phil Vickery takes to the This Morning kitchen to make his turkey burgers, stuffed with a melting Gruyere filling and with a tomato relish, plus a carrot and courgette raita salad.

Stuffed Turkey BurgersIngredients:500g minced turkey2 tbsp chopped fresh basil2 tbsp shop bought mayo2 tbsp Worcester sauce½ medium egg white, lightly beaten150g Gruyere cheese cut into small slices4 tbsp oilsaltground white pepperFor the relish:4 ripe plum tomatoes, chopped into small pieces½ small red onion, very finely chopped½ small red chilli, very finely chopped3 tbsp chopped corianderjuice 1 large lime2-3 tbsp extra virgin olive oilsaltpepperpinch sugarMethod:Place the turkey, mayo, basil, Worcester sauce and egg white together into a bowl.Mix really well, then add the seasonings, 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, then flatten slightly into small patties, then place a small piece of cheese in the centre and reform into a ball and flatten.Heat the oil in a non-stick frying pan, than add the burgers, cook for a couple of minutes, then flip over and cook for a further 3-4 minutes.Make up the relish and serve with the burgers.Carrot Courgette Raita SaladIngredients:4 medium carrots, peeled and finely grated2 medium courgettes, grated finely85g raisinspinch chilli powder1 tbsp castor sugarfinely grated zest and juice of 2 large limessalt150g thick natural yogurt4 tbsp chopped fresh corianderMethod:Place the courgette into a colander and sprinkle with a little salt.Leave for 10 minutes, stirring occasionally, then squeeze out gently any water.Place the grated courgette along with the carrot, raisins, chilli powder and sugar together, mix well.Add the lime juice and zest, salt and natural yogurt, mix well.Spoon the yogurt mix to the grated carrot mixture a really mix well.Serve with the burgers.

© UTV

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