Three harissa turkey burgers

Harissa turkey burgers

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(1 ratings)

Prep: 35 mins Cook: 30 mins

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: Per serving

  • kcal500
  • fat22g
  • saturates3g
  • carbs27g
  • sugars10g
  • fibre9g
  • protein44g
  • salt0.9g
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Ingredients

  • 250g pouch mixed grains (or 250g cooked mixed grains)
  • 500g lean turkey breast mince
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 large garlic cloves, finely grated
  • 1 tsp coriander seeds, toasted and crushed
  • 4 tbsp rose harissa
  • small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 red peppers
  • 150g rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 cooked beetroot, grated
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 4 wholemeal seeded buns, toasted, to serve

For the sauce

  • 1 medium courgette
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

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

Method

  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.

  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.

  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. 

  4. Toss the rocket with half the oil and lemon juice.

  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.

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