Brilliant food if you like beef burgers but want a low fat diet. This recipe uses the minced darker flesh of the turkey and when cooked these burgers taste very much like beef burgers. The recipe below should make about 10 decent burgers. Credit for the base recipe goes to http://allrecipes.co.uk

Ingredients

1 kilogram of minced turkey.
1 clove of garlic, peeled and minced (can be quite strong in this recipe, adjust to taste, I found this quite garlicy).
1/4 of a cup of breadcrumbs (when I say cup, I'm using a child's mug).
1/2 an onion chopped very finely. If this is a big onion, perhaps 1/3 instead.
1/4 of a cup of freshly chopped parsley. (a small handful)
1 teaspoon of freshly ground salt.
1/4 teaspoon of freshly ground pepper.
1.5 - 2 egg whites (depending on the size of your eggs) lightly beaten.

Preparation

Get a large bowl
Chuck the onion and garlic in
Now the breadcrumbs and parsley
Measure your salt and pepper out and bang them in
Now the turkey
And finally chuck the egg white in
Now delve your hands into the mixture and get it mixed together really well
If it seems really too 'wet' (obviously it's going to be somewhat wet), you can chuck some more bread crumbs in (but don't overdo it). Dust a surface with flour, dust your hands with flour (stops the mince sticking to your hands), pick up a dollop of burger mix and form it into a patty. Ensure both sides pick up some of the flour from your dusted surface and pop aside. Don't make your burgers too thick otherwise they take forever to cook).

Cooking Pop onto a griddle or pan and cook till ready turning once. The cookbooks will tell you to cook till the internal temp is 85 degrees Celsius. If like me you don't have a thermometer then just ensure that the centre is cooked and not pink and bloody.

Notes: You can wrap these bad boys in cling film and freeze. Defrost in a refrigerator before cooking.

Don't use shop bought breadcrumbs, they are 'orrible! If you have a food processor stick a piece of the driest bread you have and whizz it until a uniform consistency.