These turkey burgers freeze well, so why not
make double and freeze for another time?
Tip turkey into a bowl with the thyme.
Finely grate in the zest from the lemon
and add a little seasoning. Use your
hands to mix the ingredients well, then
shape into 4 patties. Chill until ready to
cook. Can be frozen for up to 1 month.
Mix the beetroot with the juice from
½ the lemon, onion, parsley, oil and
mustard. Grill, griddle or barbecue the
burgers for about 6 mins each side and
serve with the beetroot relish, lettuce
and pitta breads.