Phil Vickery's turkey, basil & corn burgers

Try Phil Vickery's delicious turkey burgers and learn a trick of the trade from a celebrity chef!

Says Phil: 'In my view, the leg, or dark meat, makes better burgers, purely because the meat is juicier. Turkey breast is also fine, but needs a little more attention when preparing and cooking. But it won't be dry. I have discovered a great trick. If you add a little mayonnaise to the raw mix it really helps to keep the burger beautifully juicy and tasty.'

Serves: 4-6
Preparation time: 20 minutes.
Chilling time: 30 minutes.
Cooking time: 10 -12 minutes.

What you need:

• 500g minced British turkey
• 2 tbsp chopped fresh basil
• 2 tbsp mayonnaise
• 2 tbsp Worcester sauce
• 2 heaped tbsp tinned sweetcorn, well drained
• 4-5 tbsp natural dried breadcrumbs
• ½ medium egg white, lightly beaten
• Salt & ground white pepper

What you do:

1. Mix the turkey, mayo, basil, Worcester sauce and egg white together into a bowl.
2. Add the seasonings, sweetcorn and bread crumbs and mix well again.
3. Leave to chill for 30 minutes.
4. Mould into 4 or 6 balls, then flatten slightly into small patties and refrigerate until ready to cook.
5. To cook, lightly spray or brush the patties with a little olive oil then oil the BBQ bars just before putting on the burgers.
6. Cook for 3-4 minutes then turn 90° to give a criss-cross effect. Cook again for 3-4 minutes. Turn over and cook for a further 3-4 minutes.
7. Serve the burgers in a soft tortilla wrap with a little chopped crunchy lettuce, sliced ripe tomato and another spoonful of mayo or your favourite relish.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy