Lisa Riley’s skinny turkey burgers recipe

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serves: 4
Skill: easy
Cost: cheap
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  • These Lisa Riley skinny turkey burgers from her Honesty Diet are super lean and they are perfect for when you’re looking for something that tastes like a treat, but won’t ruin your healthy eating efforts. These Honesty turkey burgers from her Diet skinny book are served with chunky celeriac chips, a fun and inventive way to cook a vegetable you might not use all the time. When the weather warms up these burgers would also be fantastic on the barbecue!


    • For this Honesty Diet
    • recipe, you will need
    • :
    • 250g minced turkey
    • 3 spring onions, finely chopped
    • 1 teaspoon pre-chopped garlic
    • 2 sundried tomatoes, finely chopped
    • 1 tablespoon fresh flat-leafed parsley, finely chopped
    • 1 tablespoon fresh thyme, finely chopped
    • 1 teaspoon olive oil, for grilling
    • Lettuce leave and slices of tomato and onion, for topping
    • For the chips:
    • 2 large celeriac
    • 3 tablespoons olive oil
    • 1 tablespoon mild curry powder
    • 1/2 teaspoon sea salt


    • Preheat the oven to 230° C.

    • Mix all the burger ingredients, except for the olive oil, together in a large bowl. Divide the mixture into four equal amounts and shape into burgers. Place them on a plate, cover and chill in the fridge for 30 minutes.

    • Peel the celeriac by slicing off the top and bottom and using a sharp knife to remove the tough skin. Cut into fat chips. Blanch the chips by boiling them, uncovered, for 2 minutes.

    • Drain the chips and then place them back in the saucepan. Add the oil, curry powder and sea salt, and coat the chips well.

    • Spread the chips on to a large baking tray, leaving space between them. Cook in the oven for 30-35 minutes until golden brown and cooked through.

    • Remove the burgers from the fridge and brush with the olive oil. Place under a preheated grill and cook for 3-4 minutes on each side. Dress your burger with the lettuce, tomato and onion and serve with the chips.

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