I find turkey meat very useful to cook with, but because it is so lean it easily gets dry. You need to be careful not to overcook it but at the same time make sure the juices run clear before you serve it. I usually allow 150-200 grams of mince per burger.
If you remember to prepare the burgers a few hours before you cook them – or even the previous evening – the mince gets a chance to absorb all those lovely flavours.
Chop fresh red chili and garlic and mix with dried coriander and lemon zest. Stir the seasoning into the turkey mince. Shape the burgers and make them a bit bigger and thinner than you actually want to serve them because they’ll shrink when you cook them. Cover with cling film and let rest in the fridge.
If you can – barbecue the burgers when it’s time to eat. I usually sauté them because the lean mince tends to crumble for me on the barbie.
Squeeze some lemon juice and sprinkle fresh coriander over the burgers once cooked and serve with a salad of iceberg lettuce, radices and shallots.