2 tbsp olive oil

½ medium red onion, very finely chopped

4 garlic cloves, minced

2 pounds turkey mince, preferably from the legs and thighs (for added moisture)

1 teaspoon sea salt (optional)

1 teaspoon ground black pepper

½ cup loosely packed chopped parsley

1 tbsp fresh rosemary, very finely chopped

1 tbsp fresh sage, very finely chopped

2 teaspoons fresh thyme, finely chopped


1 Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.

2 Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).

3 Form the meat into burgers. Here’s a burger making tip: use your fingers to form a slight indentation in the middle of the burger. When burgers cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the burgers finish with a more even shape (less bulge in the middle).

4 Cook on a bbq or in a hot frying pan for 5-6 minutes per side, until cooked through. If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking.

Serve with a large, fresh salad drizzled and a few roasted sweet potato wedges.