Give burgers a superhealthy twist with this wholesome, low-fat family recipe
- 1 garlic clove, crushed
- 1 anchovy, diced (optional)
- juice 1 lemon
- 3 tbsp grated Parmesan
- small bunch parsley, finely chopped
- 3 tbsp low-fat Greek yogurt
- 1lbs 2oz 500g pack lean minced turkey
- 1 onion, finely chopped
- 1 romaine lettuce, shredded
- 4 small wholemeal buns
- 2 tomatoes, sliced
MethodMix together the garlic, anchovy, lemon juice, two-thirds of the Parmesan and parsley. Put half in a small bowl, mix with the yogurt and set aside. Mix the other half in a large bowl with the mince and onion, then season. Shape into 4 burgers and place on a roasting tray, then cook for 15-20 mins, until cooked through.
- 500g pack turkey mince
- ½ tsp dried thyme or 2 tsp fresh
- 1 lemon
- 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
- 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.
- 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.
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 85g porridge oats
- 450g/1lb minced turkey
- 100g dried apricot, finely chopped
- 1 large carrot, grated
- 1 egg, beaten
- rolls and cucumber slices, to serve
- Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
- Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
- Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
- For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.
- 500g turkey mince
- 85g fresh breadcrumb
- 3 tbsp red Thai curry paste (2 tbsp if you are using an authentic hot Thai brand
- ½ bunch spring onion finely chopped
- 1 egg, beaten
- 1 tbsp sunflower oil
- mango pickle mayo
- Spicy mango salsa
- 4 ciabatta rolls, split
- handful Baby Gem lettuce leaves
- ½ cucumber, peeled and sliced
- 4 ripe tomatoes, sliced
- Place mince, breadcrumbs, curry paste, spring onions and egg into a large bowl. Season lightly, then mix well with your hands to combine. Divide into 4 and shape into burgers. Chill for 20 mins.
- Meanwhile, make the salsa and mayo. Brush the burgers with oil and grill for 7 mins each side, or until firm, golden and cooked through. Alternatively, cook on the barbecue.
- Once cooked, toast the rolls, cut-side up, under the grill. To serve, top the rolls with a turkey burger, add lettuce, cucumber, tomato slices and a spoonful of mayo or salsa and put the lids on.