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
Published: July 26, 2022 at 1:25 pm
  • Preparation and cooking time
    • Prep:
  • Serves 2
  • Easily doubled
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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!

Ingredients

  • 250g
  • 3 White potatoes
  • 1 Little gem lettuce
  • 1 Shallot
  • 40g Cheddar cheese
  • ½ Cucumber
  • 8ml Soy sauce
  • 15g Crispy onions
  • 3.8g Yellow mustard seeds (about a teaspoon)
  • 30ml Red wine vinegar
  • 30ml Mayonnaise
  • 20g Mustard ketchup
  • 30g Tomato ketchup

Method

  • 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!

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