I would have posted last week as keeping to my New Year’s Resolution I have been trying a new recipe every week. However the soup I made for my work lunches was not to my liking so I’ve not shared this one.
But alas, this week, courtesy of a Christmas present from my best friend (a new healthy eating cookbook), I have found an amazing one. This is from Amelia Freer’s book ‘Cook, Nourish, Glow’. I made double the portion from the book as I wanted enough to last me for lunches over the weekend and whilst I’m at work. I found these really easy to make these as a big patch knowing that I have nothing to worry about in the evening when I’m tired after work as everything is already prepped. Not only is it a ridiculously easy recipe to make (once you’ve found all the ingredients, it took me about 10 minutes to locate the harissa paste in Asda), it’s absolutely delicious. Even my boyfriend, who is not a turkey fan, was impressed and said ‘I’m actually quite jealous of you now’. That’s a win if I ever heard one.
The recipe below is for 8 portions. I did this as 8 large burgers, on reflection you could do it as 16 smaller burgers and have 2 for each portion. I will probably do this when I make them again but I just went for 8 large ones. The recipe in the book is for 4 burgers, so the below is easy to divide if you only want to make 4. I served these with a few different things, on Sunday it was with lettuce, tomatoes and a few veggies but today it was with quinoa and veggies. So I have pictured it with a lettuce and tomato bun, but you could put it with anything.
1Kg Turkey Mince
12 Sun-Dried Tomatoes (finely chopped)
4 Shallots (finely chopped)
2 Egg Yolks
4 Tablespoons Fresh Herbs – I used Parsley ( finely chopped)
2 Garlic Cloves (Crushed)
2 Teaspoons Harissa Paste
2 Gem lettuces
Handful of Cherry Tomatoes
Pinch of Pepper to season
Coconut Oil to grease baking trays
- Add the turkey, sun-dried tomatoes, shallots, egg yolks, garlic and herbs into a large mixing bowl. Thoroughly mix together. Then add the harissa paste and pepper to season and mix again.
- Take out a plate or baking tray (one that you won’t need later). Separate the mixture into 8 portions and make into patties. Put them onto the plate, cover with cling film and leave in the fridge to cool for at least half an hour.
- Once the half an hour has passed preheat the oven to Gas Mark 6. Melt the coconut oil onto your baking trays and then place the patties onto them. Cook in the oven for 20-25 minutes, ensuring you turn them over half way through.
- Serve on a lettuce bun with tomatoes and a side of vegetables.
Nutritional Information (for the burgers only, not the sides)
10g Fat ( 0.5g are Saturated Fats)