thai turkey burgers with cucumber relish

serves 4, prep 25 mins, cook 15 minutes plus chilling

freeze ...the raw burgers for up to 2 months. Defrost before cooking.

450g free-range turkey breast meat
100g fresh breadcrumbs
1 tbsp plain flour
2 small red chillies, deseeded and finely chopped
5 spring onions, finely chopped
Grated zest and juice of 1 lime, plus extra wedges to serve
4 tsp soy sauce
Dash of fish sauce
1 tsp lemongrass paste (we used Bart Lemon Grass in Sunflower Oil, from Waitrose)
2 tbsp chopped fresh coriander
1 medium free-range egg, whisked
½ tsp sugar
½ cucumber, peeled and diced
2 tbsp olive oil
Roasted sweet potato (or normal potato) wedges tossed with fresh coriander to serve

Finely dice the turkey. Put it in a bowl with the breadcrumbs, flour, two-thirds of the chillies, the spring onions, the zest of 1 lime and the juice of ½, along with 3 tsp soy sauce, the fish sauce, lemongrass paste and coriander. Add enough egg to bring it alt together.

Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.

Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.

Preheat the oven to 200°C/ fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.

Serve with the cucumber relish, roasted potato wedges and extra lime wedges.

Per serving: 307kcals, 8.7g fat (1.6g saturated), 33.5g protein, 23.7g carbs, 3.6g sugar, 1.8g salt, 1.6g fibre

 
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