- 500g lean turkey mince
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 large courgette (about 200g), ends trimmed, halved widthways and spiralized into thin noodles
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 2 garlic cloves, crushed
- ½ small pack mint, leaves picked and chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ tsp chilli flakes
- 1 tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- zest and juice of 1 lemon (save the juice for the salad)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 large egg, beaten
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the tomato salad
Mix all of the ingredients for the turkey burgers, bar the olive oil, together in a large bowl. Season with a generous amount of black pepper and a little salt (you won’t need a lot because of the feta). Shape into 4 burgers, the mixture will be quite sticky so cover and chill in the fridge for 15 mins or until needed to firm up a little. At this point the burgers can also be frozen.
Preheat the grill to its highest setting then brush the burgers on both sides with the olive oil. Transfer the burgers to a non-stick baking tray and cook for 8-10 mins on each side, until cooked through and golden brown.
While the burgers are cooking, mix together the olive oil, lemon juice and some seasoning. Add the rocket and tomatoes to a large salad bowl, add half the dressing and toss well to combine. Serve alongside the turkey burgers and with the extra dressing on the side.