- 250g pouch mixed grains (or 250g cooked mixed grains)
- 500g lean turkey breast mince
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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 red peppers
- 150g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 cooked beetroot, grated
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
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.
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.
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.
Toss the rocket with half the oil and lemon juice.
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.