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!
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
Prep: 35 mins
Serves 2
Published: July 1, 2024 at 10:46 am
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!
