Turkey Burgers

We make our own turkey burgers. we get our turkeys from Holmanbridge farm in Lewes. We use both leg and breast meat for the best flavour We keep these frozen.

Now that you have the perfect patty, Let’s make the perfect burger.

The best buns for Turkey burgers

Not all buns are created equal. Too soft and it will fall apart, too hard and your fillings will end up on the table.

Soft patties made with mince or veggies work better with soft buns. Try the classic seeded buns, brioche, milk buns or potato buns. A steak or chicken burger is less delicate, so it can work well with denser bread such as ciabatta buns. Going low-carb? Why not try a burger with a mushroom bun or follow this guide to low-carb burgers?

Toast the cut side of your bun under a grill or in a hot, dry pan. This adds crunch and also helps keep the bun from going soggy with sauces and juices. If you like a crunchier burger, toast both sides. Avoid over-toasting as this can make the bun too dry and hard.

Classic burger sauce ideas

Sauces are essential. They keep your burger from being dry and provide sharpness, tanginess, sweetness or creaminess to your burger, helping to cut through all the richness.

You can buy burger sauces or make them yourself. Apart from your standard tomato or BBQ sauce, try these sauce combos in your next burger:

1. Classic burger sauce: mix equal parts tomato sauce, mayo and mild mustard plus pickle brine to taste.

2. Spicy burger sauce: mix tomato sauce with chutney, mustard and hot sauce.

3. Asian-style sauces: Thai sweet chilli, Sriracha mayo, wasabi mayo or gochujang.

4. Ideal for fish and chicken burgers: mix mayonnaise with your choice of chopped herbs, capers, pickles, chipotle chilli and lemon juice.

5. Healthier ideas: pesto, hummus, healthy BBQ sauce, tzatziki.

Remember to sauce both sides of the bun, and be generous. Use at least a teaspoon on each side. Mix and match sauces on the top and bottom to add more flavour to your burger.

What type of lettuce is best for Turkey burgers?

Putting lettuce in a burger isn’t for “veggie smuggling”, it adds texture and freshness. Plus, placing lettuce under the patty helps to keep the bun from getting soggy.

Iceberg and cos lettuce leaves are great varieties to provide crunch without competing flavours. They’re particularly good for beef or lamb burgers. For softer patties such as fish or veggie, consider using soft leaf varieties such as butter lettuce, red oak leaf or even rocket. Use whole leaves rather than shredded lettuce for optimal crunch and to avoid wilting.

The best tomato for Turkey burgers

Choose ripe, firm tomatoes that aren’t too pulpy. You can find meaty varieties of tomatoes such as beefsteak and other heirloom tomatoes from gourmet grocers. Vine-ripened tomatoes have great flavour. Slice tomato thickly, around 5-6mm thick. Don’t forget to season with salt and pepper before adding to your burger.

How to melt cheese on a burger patty

If you have cheese on your burger, it should be melted. Place cheese on top of the patties in the last 30 or so seconds of cooking and cover with a lid or bowl to help it melt. Choose a firm cheese such as mozzarella, cheddar, gouda or tasty, something that will not overpower the flavour of the patty and has a great melting quality.

Pickle and onions

Pickles should help balance your burger with sharp tanginess. Choose a variety of pickles that are tangy and slice thinly. Just 2-4 slices are a good place to start to avoid overpowering the other flavours in the burger. Onions can be added either raw or cooked. Raw onions add bite, freshness and a crisp texture. Red onions are a good choice as they are a little sweeter. If you only have white onions, slice and place in a bowl of cool water while you prepare your burgers to reduce some of the bite. Drain on a paper towel before adding to the burger. Caramelised onions give a sweet flavour and creamy texture. To cook onions, thinly slice and caramelise your choice of onion until they are golden, softened and collapsed.