As summer is upon us, it’s BBQ season. Unless, of course, you live in the UK, where we wouldn’t know summer if it hit us in the face at the moment.
This was the scene that greeted me after spin class on Saturday morning, ready for a nice day out with one of my friends….hard to believe this is a July morning.
However, I have refused to let that dampen my spirits when it comes to my food choices. Family BBQ’s should be a really fun occasion where you shouldn’t have to worry about what you’re eating. But inevitably the shop brought burgers can be full of various preservatives and also gluten. I prefer to make my own burgers and they are simple and easy to do!
I have previously make these sun-dried tomato burgers which are amazing, but I’ve had a really craving for something with a slight Mexican twist so I came up with these burgers.
800g Lean Turkey Mince
½ Tbsp. Chilli Powder
½ Tbsp. Paprika
1 Tbsp. Harissa Paste
Bit of coconut oil to oil baking trays (if not grilling)
Side note: I prefer to use a burger press to help with portion sizing and shaping but you can do it by hand if you prefer.
1. Finely chop the shallots. Oil 2 baking trays with some coconut oil ready for later (if you’re not grilling them)
2. In a large bowl, mix together the turkey mince, egg and shallots. I normally do this by hand and it allows you really feel how it’s all coming together.
3. Add in all the spices and harissa paste and mix until the spices are evenly distributed throughout turkey mince.
4. Mould into burgers, I find it normally makes around 7 good sized ones. And place onto a baking tray, cover and place in the fridge for an hour.
5. Once the hour has passed if you want to cook them in the oven, pre heat to 150°c, then place the burgers in the oven and cook for roughly 25 minutes, turning them around half way through.
6. These can also be cooked on the grill just ensure you’ve made the burgers tightly packed else they may fall apart on the grill.
7. Then enjoy!
(For the burger, not including the salad)
Of which is sugars: 0.7g
Of which is saturated:2.4g