Mexican Turkey Burgers

​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.
Ingredients

800g Lean Turkey Mince

3 Shallots

1 Egg

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.

Method

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!

Nutritional Information

(For the burger, not including the salad)

Calories: 181

Protein: 23g

Carbohydrates: 2.2g 

Of which is sugars: 0.7g

Fibre: 0.8g

Fat: 8.8g 

Of which is saturated:2.4g

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Sausage, Onion and Potato Omelette

After having porridge nearly every morning for breakfast at work for a couple of months, I’ve decided I need a change. I still love porridge, especially how quick and versatile it is, but I’ve been thinking I could do with having something a bit different and maybe with a bit more protein in it to help set up my day. Flicking through a cookbook I was given nearly a year ago for some inspiration, I came across a recipe for a sausage and potato omelette that I thought would be a good one to try. It’s similar to the frittata I made not that long ago so I knew I was on the right tracks.

It doesn’t take too long to make and is super easy to batch bake on a Sunday ready for the week ahead. Just make sure you have a good frying pan with a heat resistant handle so it can be placed under the grill.

Ingredients

2 Potatoes
1 Onion
1 Pack of Sausages (I went for gluten free turkey sausages)
10 Cherry Tomatoes (which I forgot about to include in the picture)
6 Eggs
1 Tbsp Mixed Herbs
12 Tbsp Water
1 Tbsp Oil
Pinch of Black Pepper
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Method

  1. Peel the potatoes and chop into rough big cubes and boil until soft. Drain and leave to cool at one side.
  2. Grill the sausages until cooked through and set to one side to cool.
  3. Add the 6 eggs and the water together in a large bowl and whisk together until thoroughly mixed.
  4. Once the potatoes and sausages have cooled cut into smaller bite size pieces.
  5. Heat a frying pan with half the oil, once hot add the potatoes and cook until they are starting to go crispy then add the onions and continue to cook until browned without burning.
  6. Remove the potatoes and onion and add the remaining oil to the pan, ensure all sides are coated then add the potatoes, onions, sausages and tomatoes and stir so there’s an even mix of ingredients across the pan.
  7. Pre heat the grill onto a high heat.
  8. Add the egg and water mixture to the pan and leave to cook on the hob for 3-5 minutes until the bottom of the omelette is good.
  9. Remove from the hob and place under the grill to cook for roughly 10 minutes until the top of the omelette

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Nutritional Information

Serves 5
Calories: 362
Protein: 26.1g
Carbohydrates: 40.7g
Of which is sugars: 4.3g
Fibre: 5.3g
Fat: 10.9g
Of which is saturated:3.2g

Turkey breast with steamed carrotts and broccoli

As quite a few people have asked me at work what I eat for dinner on a normal weeknight, I thought I would share with you all as well.  Most of the recipes I have share previously I make at the weekend when I have a bit more free time, but during the week I probably spend between 20-30 minutes max. cooking. This recipe only takes 15-20 minutes and has 5 ingredients so it’s perfect for when you’ve got in after a long day at work and are hungry after a good workout! I’ll admit that I do have rather large portions, so it could be you want to reduce the amount of broccoli you have as part of this meal as it is rather filling. I normally have this after I’ve had a rather strenous workout or been on a run.

Ingredients
170g Turkey Breast
240g Broccoli
200g Carrotts
60g Tinned Sweetcorn (drained)
1 Maggi Cooking Paper (paprika is my favourite but they have a wide variety so you can pick accordingly)

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Method
1. Chop the broccoli down into small florets and the carrotts into preferred sizing, I normally do some circles and some into sticks.
2. In a steamer add the carrotts and cook with the lid on for around 5 minutes then add the broccoli and replace the lid.
3. Heat a grill (I prefer a george foreman) and place the turkey onto the cooking paper, once the grill is warm, place the Turkey on there and leave to cook for 10 minutes checking half way through.
4. Once the broccoli and carrotts are starting to soften without going soggy and the turkey is white the whole way through, serve with sweetcorn on the side.

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Nutritional Information
Serves 1 LARGE portion
Calories: 398
Protein: 51g
Carbohydrates: 27g
Of which is sugars: 18g
Fibre: 7g
Fat: 8g
Of which is saturated: 2g

Sun-Dried Tomato and Harissa Paste Turkey Burgers

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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.

Ingredients

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 

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Method

  1. 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.
  2. 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.20160109_105843
  3. 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.
  4. Serve on a lettuce bun with tomatoes and a side of vegetables.

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Nutritional Information (for the burgers only, not the sides)

Serves 8

208 Calories

25.1g Protein

4.4g Carbohydrates

0.9 Fibre

2.3g Sugar

10g Fat ( 0.5g are Saturated Fats)