spicy turkey burgers with salsa
Preparation time 20 minutes, Cooking time 10–12 minutes
400 g (13 oz) minced turkey
2 cm (¾ inch) piece of fresh root ginger, peeled and grated
4 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
1 egg yolk
2 tablespoons chopped coriander leaves
4 Little Gem lettuces
1 red pepper, cored, deseeded and diced
100 g (3½ oz) tomatoes, diced
1 small red onion, finely diced
½ tablespoon chopped parsley
½ tablespoon chopped coriander leaves
1 tablespoon red wine vinegar
½ tablespoon olive oil
Mix together the minced turkey, ginger, spring onions, chilli, egg yolk and coriander in a bowl. Using wet hands, shape the mixture into 4 burgers.
Heat a lightly oiled frying pan and cook the burgers for 5–6 minutes on each side until golden and cooked through.
Meanwhile, for the salsa, mix together the red pepper, tomatoes, onion, parsley, coriander, vinegar and oil in a bowl.
Serve the burgers on a bed of lettuce leaves, topped with the salsa.
For Asian turkey salad, mix together 3 finely sliced shallots with ¼ teaspoon salt and leave to stand for 10 minutes. Whisk together the juice of 1 lime, 2 tablespoons gluten-free fish sauce, 1 tablespoon rice vinegar, 1 tablespoon caster sugar, 2 crushed garlic cloves and 1 finely diced red chilli.
In a large bowl, toss together 350 g (11½ oz) cooked turkey, cut into strips, 400 g (13 oz) finely shredded Chinese cabbage, 1 large peeled and grated carrot, 100 g (3½ oz) bean sprouts and a small handful each of mint and basil.
Toss in the shallots and dressing and leave to stand for 5 minutes, then serve sprinkled with 50 g (2 oz) chopped roasted peanuts. Calories per serving 149
|spicy turkey burgers with salsa|