Turkey and sweetcorn burgers
Turkey and sweetcorn burgers
For a spicier flavour add extra chilli powder.
Remember to defrost your meat! Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
Preheat the oven to 200°C (400°F) mark 6.
In a bowl, cover the bread with water and leave to soak for about a minute, then squeeze well and crumble into a large bowl. Or use fresh breadcrumbs.
Add the sweetcorn, turkey mince, egg, spring onions, ground cumin, garlic and seasoning. Use your hands to squeeze the mixture together.
Shape the mince into burgers or small meatballs about the size of a golf ball.
Heat a heavy frying pan with sunflower oil and cook the burgers or meatballs in batches, turning them round in the pan until they are golden brown, drain and transfer to the oven and cook for a further 5 minutes or until cooked.
To freeze: Lay the burgers or meat balls on a flat baking sheet and put into the freezer until frozen. Pack into an airtight container, label and freeze.
To use: Heat a heavy frying pan with sunflower oil and cook the burgers or meatballs in batches from frozen, turning them round in the pan until they are golden brown, drain and transfer to a warm oven 200°C (400°F) mark 6 and cook for a further 5 - 10 minutes or until cooked.
To serve: Burger buns or rolls, accompanied with lettuce, cucumber and sweet chilli sauce.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.