There was a night not long ago when I stood in front of the fridge with exactly zero plan. All I had was a packet of turkey mince, a single egg, and some garlic that had definitely seen better days. But the memory of the Hairy Bikers making these lean, proper tasty turkey burgers popped into my head — one of those BBC episodes where they’re grinning like kids over a grill. So I thought, sod it, let’s give it a bash.
What came out of that little culinary gamble? Honestly, some of the juiciest, most flavour-packed burgers I’ve made in ages. Bit herby, loads of savoury depth from the Worcestershire sauce, and way lighter than your average beef monster. We ate them with toasted buns, a slap of mayo, and one lonely slice of tomato I found in the back of the salad drawer. Still… chef’s kiss.
Why You’ll Love It
- Dead quick. You’ll have these cooked and in buns before your oven’s even preheated.
- They’re light but don’t taste “healthy” — if that makes sense.
- Easy to customise with whatever’s lying about (I’ve even thrown grated courgette in once).
- You get proper burger satisfaction without feeling like you need a nap.
- Lovely char on a grill or BBQ — smoky and golden.
- Makes great leftovers — I’ve crumbled one over salad the next day, and it slapped.
Ingredients
- 1 lb (450g) ground turkey
- 1 large egg, beaten
- 2 garlic cloves, finely chopped
- 2 tbsp chopped fresh parsley (or coriander if that’s what you’ve got)
- 1 tbsp Worcestershire sauce
- A big pinch of kosher salt
- A few grinds of black pepper
- 1 tbsp olive oil
- Buns, lettuce, tomato, mayo (or go rogue — add cheese, hot sauce, pickles, whatever)
How to Make It
Chuck it all in a bowl:
Grab a big bowl. Add the turkey, egg, garlic, parsley, and Worcestershire sauce. Season it up with salt and pepper. Now, gently mix — don’t go mad. Just enough so it holds together. I once overmixed and ended up with rubbery discs. Never again.
Form your patties:
Wet your hands a bit (trust me) and shape the mix into four burger patties. Try and keep them roughly the same size so they cook evenly. I press a little dip in the centre of each one — stops ‘em ballooning in the pan.
Heat up your skillet:
Splash the oil into a frying pan and get it hot over medium heat. Not blazing, just enough to get a sizzle when the burgers go in.
Cook ‘til golden and done:
Pop the patties in and cook for about 5 minutes per side. You want them browned on the outside and fully cooked through. Turkey needs to hit 165°F (74°C), or just slice one open to check — no shame in a little peek.
Toast those buns (optional, but come on):
While the burgers are finishing, toast the buns in the pan or under the grill. Adds texture and stops them going soggy. Learned that the messy way.
Build and devour:
Spread mayo on the bun, stack with lettuce and tomato, maybe a little onion or cheese. Bung the burger on and give it a good squish. Serve hot. Eat messily. Be happy.
Common Mistakes and How to Dodge Them
Why are my turkey burgers dry?
Probably overcooked them. Turkey’s lean, so it can dry out fast. Use a thermometer or just keep a close eye.
Why did they fall apart in the pan?
They might’ve been flipped too early. Let them get a crust first. And don’t skip the egg — that’s your glue.
The mix feels sticky — is that right?
Yep! It’s meant to be. If it’s too wet to handle, pop it in the fridge for 10 minutes or sprinkle in a few breadcrumbs.
Can I add other bits?
Course you can. Chilli flakes, spring onions, a bit of grated cheese in the mix — go wild.
Storage and Reheating
Fridge: Let the burgers cool, then keep them in an airtight container for up to 4 days.
Freezer: Wrap each burger individually and pop in a freezer bag. They’ll be good for 2–3 months. Defrost in the fridge overnight.
Reheating:
- Oven: 175°C (350°F), covered in foil for 10–15 minutes.
- Microwave: On medium, about 90 seconds — cover with a damp paper towel to keep it moist.
- Air fryer: 5–6 minutes at 180°C. Gives them a bit of edge again.
Frequently Asked Questions
Can I make these ahead of time?
Yep — form the patties and stick them in the fridge for up to 24 hours before cooking. They actually hold together better that way.
What toppings work best?
Honestly, whatever you fancy. I like mayo, tomato, lettuce, and a bit of grainy mustard. But cheese, bacon, avo, or sriracha all have their place.
Can I bake them?
Sure — 200°C (400°F) for 20 minutes, flip halfway. But pan-fried or grilled gives the best flavour.
Do I have to use fresh herbs?
Nope. Dried parsley or even mixed Italian seasoning will work in a pinch. Just go easy — dried stuff’s stronger.
Nutrition Facts (Per Serving)
- Calories: 168 kcal
- Fat: 4.4 g
- Saturated fat: 1.4 g
- Trans fat: 0 g
- Cholesterol: 35 mg
- Sodium: 666 mg
- Potassium: 305 mg
- Carbohydrates: 19 g
- Dietary fiber: 1.2 g
- Sugar: 1.5 g
- Protein: 13 g
- Calcium: 4%
- Iron: 6%
More Hairy Bikers Recipe:
Hairy Bikers Turkey Burgers
Description
Quick and juicy turkey burgers packed with herbs and savoury punch — a lighter, no-fuss alternative to beef that’s perfect for any weeknight meal.
Ingredients
Instructions
- Combine turkey, egg, garlic, parsley, Worcestershire, salt, and pepper.
- Form into four patties with an indent in the centre.
- Heat oil in a pan over medium heat.
- Cook patties 5 minutes per side until golden and cooked through.
- Toast buns and assemble with toppings.
Notes
- Wet your hands before shaping the patties.
- Don’t overmix or you’ll end up with chewy burgers.
- Resting the patties in the fridge helps them hold together better.
- A meat thermometer takes out the guesswork — 165°F is the goal.