Prep Time1 hour
Total Time1 hour


  • 500 g minced turkey, leg meat is better I believe
  • 2 tbsp fresh basil, chopped
  • 2 tbsp Hellmans mayo
  • 2 tbsp Worcester sauce
  • ½ medium egg white, lightly beaten
  • salt
  • ground white pepper
  • 2 tbsp tin sweetcorn drained, heaped and well drained
  • 5 tbsp natural dried breadcrumbs


  • Place the turkey, mayo, basil, Worcester sauce and egg white together into a bowl.
  • Mix really well, then add the seasonings, sweetcorn and bread crumbs and mix well again.
  • Leave to chill for 30 minutes, so the mixture can tighten once the breadcrumbs reconstitute themselves.
  • Mould into 4 or 6 balls, then flatten slightly into small patties, then re-chill.

To Cook

  • Lightly spray the patties with a little olive oil (I use a plant mister filled with oil), then spray the bars quickly before you cook the burgers. This will stop them from sticking.
  • Cook for 3-4 minutes, then turn 90 degrees. This will give you the criss-cross effect. Cook again for 3-4 minutes.
  • Turn over and cook for a further 3-4 minutes.
  • Serve in a soft tortilla wrap with a little chopped Iceberg lettuce, sliced ripe tomato and a spoonful or two of mango yoghurt mint dressing.
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Nutrition Facts
Turkey Basil and Corn Burgers
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Turkey
Cuisine American, British, Spring, Summer
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