Asian-style turkey burgers
Ingredients
500g turkey mince (breast meat)
1 tbsp rice flour or gluten-free flour
1 egg
1 tbsp olive oil
1 tbsp ‘lazy’ chilli
1 tbsp ‘lazy’ garlic
1 tbsp ‘lazy’ ginger
1 tbsp sesame seeds 2 tbsp finely chopped fresh coriander
Sea salt and freshly ground black pepper
For the Asian slaw 100g pre-cooked fine rice noodles
2 carrots, trimmed and grated
1 large courgette, trimmed and grated 1 red onion, peeled and finely sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 head of pak choi, sliced Small bunch of spring onions, trimmed and finely chopped
1 small red chilli, deseeded and diced
Juice of 1 lime
1 tbsp sesame oil
2 tbsp gluten-free soy sauce
2 tbsp Thai fish sauce
2 tbsp sweet chilli sauce 3 tbsp chopped coriander Sea salt and freshly ground black pepper
1 tsp black sesame seeds, to serve
Serves 2-4 (makes 4x 125g burgers)
Nutrition per serving:
Calories 434
Total carbohydrate 30g Sugars 11g Fat 13g Protein 50g Sodium 702mg
Method
• Start by making the Asian slaw. Mix all the ingredients bar the sesame seeds in a bowl, cover and place in the fridge for 15 minutes. Before serving, check the seasoning and then sprinkle over the sesame seeds.
• To make the burgers, combine the turkey mince with all the remaining ingredients apart from the olive oil, ensuring the flour and egg are incorporated well before seasoning. The best way to do this job is to mix everything with your hands – just wash them thoroughly afterwards.
• Preheat an oven to 190°C and divide the burger mix into four. Preheat a non-stick pan with an ovenproof handle and add the olive oil. Use a 90mm pastry cutter (if you’re feeling flash) or just shape the mixture into more rustic burger patties with your hands.
• Lightly colour the burgers for 2 minutes on each side, then place the pan in the preheated oven for 10–12 minutes. (If you don’t have an ovenproof pan, arrange the burgers on a non-stick baking tray instead).
• Check the burgers are cooked through (cut into one with a knife and make sure they’re piping hot and there’s no raw meat inside), then serve with the Asian slaw.