- 1kg Turkey mince, 7% fat (£3.78 from Aldi)
- 400g butter beans (38p if you use the brand KTC)
- 2 large eggs (28p from Aldi)
- 1 slice white bread (<5p)
- 1 onion (28p based on a 3 pack that was 85p)
- 73g yellow pepper (19p based on half a pepper from a 3 pack that was £1.10)
- 30g Wholegrain mustard (<5p)
- Dried ground garlic or fresh garlic (<1p)
- Salt (I use celery salt) (<1p)
- Ground pepper (I use coarse) (<1p)
- Italian herbs (I use a grinder from Aldi) (<1p)
- Chilli flakes (<1p)
Cost of ingredients: £5.06
Start by chucking all of your mince into a large mixing bowl and please recycle the tubs!
Add in 1/4 teaspoon of salt and pepper to the mince followed by 1/2 teaspoon of chilli flakes, 1/4 teaspoon of dried ground garlic (I’d say 1 or 2 fresh cloves if that’s more your style).
Crack in both of your eggs and add about 30g of your wholegrain mustard.
Drain your butter beans, and either in a food processor or with a potato masher, blend them up until they’re smooth and dump them in the mix too.
Chop up around 100g of red onion (I found this to be 1 regular sized onion), chuck that into your food processor and blitz until it’s small, but not mushy.
Do the same with your yellow pepper, I used 73g but if you’d like a much firmer mix that you’re only thinking of using for burgers or meatballs, then I would probably half that as the pepper adds a lot of moisture.
Give your processor a wipe out and then blitz up your bread until you’ve got fine breadcrumbs and then bang them into the mix too.
Before you move on, I’d recommend removing any watches or rings as we’re about to get our hands dirty.
Start really mixing all the ingredients together. I find it kinda therapeutic doing it by hand, but if you’re really not into it, a big spoon will do. Once you’ve really got everything mixed, it’s time to split your mixture.
I measure each portion into these really tiny plastic bags that Jamie bought me when I told him I was out of sandwich bags one day (my sandwich bags are paper, but ok then). They’re ridiculous and plastic is bad, so I try to clean as many as I can after I’ve used them.
I managed to make 10 portions of 150g, with one left over that was a little bit under at 138g. The reason I portion at 150g is that it makes a nice size burger, but this is 100% your call. For meatballs, I still portion at 150g, but I keep the mix in a big ball rather than making the individual balls, then when I come to serve I will usually use a bag per person.
I used MyFitnessPal, so that I can show you the nutritional breakdown of this mix as a whole, and as a 150g portion.
Per 150g Portion
With a total cost of £5.06 and 11 portions in total, that makes the portion per person a grand total of 46p!
To put this into perspective, I’ve taken a look at the price of Sainsbury’s turkey burgers, as well as their nutritional value.
At 454g a pack, they are 113.75g per burger – 36.25g lighter than what we’ve made -, and at 87.5p a burger, they’re also a hell of a lot more expensive.
But how do they weight up nutritionally?
Well, they are 171kcal per burger, with 6.5g of fat, 3.9g carbohydrates and 23.9g protein. All in all, they’re higher in fat, lower in carbs and marginally higher in protein, but for the difference in price, are they really worth it?
Let me know what you think in the comments – are you willing to put in a bit of time to bulk make things and save money, or is convenience more your thing?