Incase you didn’t notice, my blog has changed! It’s coming up to a year since I started blogging and I wanted to make sure I was progressing in the right direction. I’ve now got full control of my blog and I love the new theme which I purchased from pipdig on recommendation of a fellow blogger. I’ll be updating pictures on old recipes, making changes slowly to make it my own and have lots of new recipes coming up which I’m really excited to share.
Do let me know if there are recipes that you’d like me to write up for you in the comments!
If you saw my last meal prepping post, you’ll have noticed I have a real soft spot for burgers as well as fries!
Not eating too much beef means I don’t really know what a proper hamburger tastes like. I have however tried a venison burger when I went to Mac and Wild and that was pretty good. EmJay always tells me that a good burger needs to be juicy and soft but with crispy edges so that all the juice doesn’t make the bun soggy, this makes complete sense to me, who would want a soggy bun huh?
There are so many ‘burgers’ on the market nowadays, but for me, a grilled chicken breast with a few seasonings isn’t a burger, it’s a grilled chicken breast in a bun. The oxford English dictionary defines a burger as “A flat round cake of minced beef that is fried or grilled and typically served in a bread roll; a hamburger.” so I guess this means that any burger made from anything other than beef isn’t really a burger surely?
I’m gonna take the ‘flat round cake of minced’ and use ‘meat or vegetable of choice’ in its place for these burgers. I’ve been making turkey burgers for a little while now, and they came about by a genuine need for me to use up a little bit of turkey mince and some halloumi that we had left over. I was at home one evening and wondering what to have for dinner when I saw the two ingredients which needed using up in my fridge. The halloumi was grilled the previous night and the turkey mince was left over from another dish I’d made. I also had a few bits of chopped vegetables in the fridge which needed using up so I decided to just go for it and squish everything together. I formed it into a burger of some sort and placed on a hot griddle to cook. At the time, all I had was some old bits of lettuce to serve with so I went with it.
I wasn’t expecting this combination to be as tasty as it was. It was like a flavour explosion in my mouth while I was eating. So juicy, but firm at the same time, packed with flavour! So, since this day, I’ve been honing in on the perfect turkey and halloumi burger skills, and I’m glad to say EmJay absolutely loves them (bonus because that meant I got to develop this recipe until it was absolutely perfect)! We’ve eaten them for dinner several times now, they pack a brilliant load of protein, as well as lots of vegetables and spices. They would make brilliant bbq burgers now that the sun has started to make an appearance too!
The beauty of these burgers, you don’t need to add cheese (although cheese lovers may tell me otherwise) and the saltyness of the halloumi seasons the turkey mince beautifully. I’m sure this recipe would easy work well with other meats too, but I’d definitely advise using something lean, otherwise you risk it being quite greasy with the halloumi having quite a high fat content. If you wanted a vegetarian version, maybe the substitute half the amount of butterbeans or kidney beans and add some vegetarian mince to the full amount?
This is a great recipe for meal prepping too, it makes 5 burgers, and it’s super easy to multiply if you want to make more! They freeze really well and all you need to do is defrost them before cooking on a hot griddle or frying pan to enjoy within 15 minutes.
Turkey & Halloumi burgers
A delicious, healthy burger, perfect for BBQ season!
- 500 g turkey breast mince
- 225 g block halloumi cheese chopped finely
- 1 white onion chopped finely
- ½ red pepper chopped finely
- ½ yellow pepper chopped finely
- 1 tsp sea salt
- 1 tsp granulated garlic
- 1 tsp ground black pepper
- ½ tsp dried oregano
- ½ tsp mild chilli powder/sweet paprika according to preference
- Handful of chopped pickled jalapenos optional
- Handful of chopped parsley optional
Once all your ingredients are chopped and ready, mix everything into a large mixing bowl, ensuring all the seasonings are well mixed through into all the mince.
Divide the mixture into 5 equal parts and form each part into a burger. I find this easiest by using some cling film in a flat tapas dish to form them all uniformly.
Once formed, place in the fridge for a minimum of 30 minutes to firm up. I often freeze them individually wrapped up at this point, then I have burgers ready to go on a busy weeknight.
When you’re ready to cook your burgers, if frozen, ensure they are defrosted fully and heat up a griddle pan to a medium-high heat. Place your burger on the grill and allow it to cook for 6-7 minutes on each side, then remove and allow it to rest for a few minutes before serving in a toasted burger bun or with your favourite sides.
I usually wrap up in cling film like below and store in the freezer until required.
I almost always serve these with my healthy chips. Get the recipe for those here.