Turkey and Sweetcorn Burgers

Children go wild for these burgers, keep them in the freezer for a last minute children’s tea – they can be cooked from frozen. Serve with slices of tomato and lettuce in a bun with ketchup for the kids and sweet chilli sauce for the grownups. Or try serving them as small meatballs with tomato sauce and spaghetti. Alter the recipe if you want a spicier flavour just add extra chilli powder.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time 15 min, plus soaking
Cook time 20 min
Makes 8 burgers or 16 meatballs

285g canned sweetcorn
100g stale white bread
500g minced turkey breast
1 egg
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
4 spring onions, finely chopped
2 ½ teaspoon ground cumin
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Ground black pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
1 garlic clove, peeled and crushed
Sunflower oil

Sunflower oil

It is tasteless and heats to a high temperature so is a good all round oil.

Ideal for pan-frying, mayonnaise, dressings and marinades.

for frying
Burger buns or rolls to accompany with lettuce and cucumber and sweet chilli sauce

Instructions

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.
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 burger 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 a warm oven 200°C (400°F) mark 6 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 a plastic 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.

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