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Three harissa turkey burgers

Harissa turkey burgers

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Discover the lighter way to make burgers for the barbecue with this harissa turkey version, which uses lean turkey breast, beetroot and mixed grains

  • Freezable
  • Healthy
Nutrition: Per serving
NutrientUnit
kcal500
fat22g
saturates3g
carbs27g
sugars10g
fibre9g
protein44g
salt0.9g
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Ingredients

For the sauce

  • 1 medium courgette
  • ½ small bunch dill , finely chopped
  • 4 tbsp fat-free Greek yogurt
  • 2 tbsp low-fat mayonnaise

Method

  • STEP 1

    Cook the grains according to pack instructions. Leave to cool, then tip into a bowl and use your hands to mix in the turkey, garlic, coriander, harissa and parsley. Shape into four patties. Cover and chill.

  • STEP 2

    To make the sauce, coarsely grate the courgette, discarding the seeds, then wrap in a clean cloth and squeeze out any liquid. Put in a bowl and mix with the dill, yogurt, 2 tbsp water and the mayonnaise.

  • STEP 3

    Put the peppers on the barbecue and cook for 10-15 mins or until blistered and starting to char. Or, heat a grill to its highest setting and grill for 15-20 mins, turning halfway. Leave to cool a little, then peel and cut into strips. 

  • STEP 4

    Toss the rocket with half the oil and lemon juice.

  • STEP 5

    Brush the burgers with the remaining oil and cook for 6 mins each side. Alternatively, heat the oil in a frying pan over a medium heat and fry for 6 mins each side. Serve with the sauce, peppers, beetroot, buns and salad so everyone can assemble their own burger.

Goes well with

Recipe from Good Food magazine, August 2019

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Overall rating

Rating: 5 out of 5.3 ratings
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