Joe Wicks’ healthy turkey cheeseburger

This light, American-style turkey cheeseburger is a health-conscious alternative if you're cutting down on fatty red meat

Joe Wicks turkey cheeseburgers

Go bunless for this lower calorie and fat cheeseburger! You’ll melt cheese over lean turkey patties and sprinkle with crispy onions for crunch. Served with wedges, a crunchy pickled salad and burger sauce. No bun, all the fun!



  • 250g
  • 3
  • 1
  • 1
  • 40g
  • 1/2
  • Soy sauce 8ml
  • Crispy onions 15g
  • Yellow mustard seeds 3.8g
  • Red wine vinegar 30ml
  • Mayonnaise 30ml
  • Mustard ketchup 20g
  • Ketchup 30ml


  • Step 1

    Preheat the oven to 200°C/ 180°C (fan)/ gas 7, then boil half a kettle.

    Cut the potatoes (skins on) into wedges, then add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until the wedges are golden and starting to crisp.

  • Step 2

    Meanwhile, top, tail, then slice the cucumber as finely as you can. Add the red wine vinegar, mustard seeds, a pinch of sugar, a splash of boiled water and a pinch of salt to a bowl and stir until dissolved.

    Add the cucumber to the bowl and give everything a good mix up, then set aside – these are your quick-pickles.

    Tip: Give the cucumber an occasional shake while pickling

  • Step 3

    Add the turkey mince and soy sauce to a large bowl with a generous pinch of pepper. Knead thoroughly until fully combined (kneading the patties for longer will make them more tender!). Then shape into two burger patties.

    Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the burger patties to the pan and cook for 3-4 min on each side or until cooked through

    Tip: Push the patties down with a spatula for even cooking

  • Step 4

    Meanwhile, grate the cheddar cheese and set aside. Then combine the mayo, ketchup and mustard ketchup – this is your burger sauce

  • Step 5

    Shred the little gem lettuce finely, then peel and finely slice the shallot. Add the shredded gem and sliced shallot to the bowl of quick-pickles and gently mix everything together. Drain the excess liquid then add a drizzle of olive oil and give it another mix – this is your salad.

  • Step 6

    Once cooked, top the burger patties evenly with the grated cheese and continue to cook, covered, for 1-2 min further or until the cheese is melted.

    Top the turkey cheeseburgers with the crispy onions, serve with the salad, potato wedges and burger sauce to the side. Enjoy!