Tiny turkey burgers for tiny tot hands 

Nothing says summer to me like the smell of mint and basil in my kitchen. I also love using herbs and spices to make William’s meals more exciting. These turkey burgers are great finger food for babies, full of protein and vegetables. They can be eaten warm or cold and the recipe can be altered to suit your littles one’s tastebuds really easily. I give William three of these along with some other finger foods such as sweet potato fries, or whatever vegetables we are having that day!


This makes 12 small burgers

  • 120g turkey breast (you could use chicken, I use turkey for variety and also because it contains more iron)
  • 1 large potato, cubes
  • Half a carrot, sliced
  • Third of a courgette, grated
  • A few basil leaves
  • A few mint leaves
  • Plain flour or polenta for coating the burgers
  • Rapeseed or olive oil for frying


  • Peel and chop potato and carrot.
  • Cut turkey into chunks.
  • Add potato, carrots and turkey to a pan of water and boil
  • After 10 minutes or when turkey cooked through remove turkey, add to blender with 1 spoon of cooking water and blend (it will look odd at this stage)
  • Once carrots and potatoes are cooked, mash. You could, if your baby doesn’t like lumps, blend the turkey potato and carrot together instead. I don’t because Will enjoys more texture in his food now he is a little older.
  • Grate raw courgette and squeeze to remove some moisture.
  • Finely chop basil and mint
  • Add courgette and herbs to potato mixture and blended turkey, mix together.
  • Leave to cool slightly (so you don’t burn your hands!) and shape it into small patties about 1.5cm thick.
  • Put these in the fridge to cool (this makes it much easier to fry them).
  • Coat the patties in a little flour or polenta and shallow fry in rapeseed or olive oil. Make sure you are patient when frying them, wait for a proper crust to form before flipping!
  • Once fried, these can be cooled and frozen or stored in the fridge for 24 hours.

I have also made these using sweet potato, and they were equally delicious.

I’d love to hear how you get on with these!

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