Turkey burgers with beetroot relish
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
These low-fat burgers freeze well, so why not make double and freeze for another time?
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 183 | |
| fat | 4g | |
| saturates | 1g | |
| carbs | 7g | |
| sugars | 6g | |
| fibre | 2g | |
| protein | 30g | |
| low in | salt | 0.5g |
Ingredients
- 500g pack turkey mince
- ½ tsp dried thyme or 2 tsp fresh
- 1 lemon
For the relish
- 250g cooked peeled beetroot (not in vinegar), finely diced
- 1 small red onion , finely chopped
- 2 tbsp chopped parsley
- 2 tsp olive oil
- 2 tsp wholegrain mustard
- Little Gem lettuce , to serve
- wholemeal pitta bread , to serve
Method
- STEP 1
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.
- STEP 2
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.
RECIPE TIPS
TIP
These turkey burgers freeze well, so why not make double and freeze for another time?
Recipe from Good Food magazine, June 2009
Comments, questions and tips
Overall rating
