Asian-style turkey burgers

Source

Cycling Chef

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Ingredients

Display units in Metric

Serves Change

Yields 4 originally 4

Burger
500	g	turkey mince (breast meat)
1	tablespoon	‘lazy’ chilli
1	tablespoon	‘lazy’ garlic
1	tablespoon	‘lazy ginger
1	tablespoon	rice flour or gluten-free flour
1	tablespoon	sesame seeds
1		egg
9	tablespoons	finely chopped fresh corlander
		sea salt
		black pepper freshly ground
1	tablespoon	olive oil
Asian slaw
100	g	pre-cooked fine rice noodles
1	tablespoon	sesame oll
2	tablespoons	gluten-free soy sauce
2	tablespoons	Thai fish sauce
2	tablespoons	sweet chilli sauce
1	small	red chilli deseeded and diced
1		fresh lime Juice of
4		carrots trimmed and grated
1	large	courgette trimmed and grated
1		red onion peeled and finely sliced
1		red pepper deseeded and sliced
1		green pepper deseeded and sliced
1	head	pak choi sliced
	small bunch	spring onions trimmed and finely chopped
3	tablespoons	chopped fresh coriander
		Sea Salt
		black pepper freshly ground
1	teaspoon	black sesame seeds

Start by making the Asian slaw. Mix together in a bowl all the ingredients apart from the sesame seeds, cover and place in the fridge for 15 minutes.

Before serving, check the seasoning and then sprinkle over the black sesame seeds.

To make the burgers:

combine the turkey mince with all the remaining ingredients apart from the olive oil, ensuring the flour and egg are incorporated well before seasoning. The best way to do this job is to mix everything with your hands — just wash them thoroughly afterwards.

To cook the burgers, preheat an oven to 190°C/375° F/Gas 5.

Meanwhile, divide the burger mix into four.

Preheat a non-stick pan with an ovenproof handle and add the olive oil.

Place a 90-mm (3.5 inch) pastry cutter (if you are feeling flash) in the pan.

Spoon a quarter of the burger mix into the cutter, press down well and remove the cutter to leave a neat patty.

Repeat the shaping process three more times. If you don't have a pastry cutter, don't worry — Just shape the mixture into rustic burger patties with your hands.

Lightly colour the burgers for 2 minutes on each side, then place the pan in the preheated oven for 10-12 minutes. (If you don't have an ovenproof pan, arrange the burgers on a non-stick baking tray instead).

Check the burgers are cooked through (just cut into one with a knife and make sure they are piping not and there’s no raw meat inside),

then serve with the Asian slaw.

Start by making the Asian slaw. Mix together in a bowl all the ingredients apart from the sesame seeds, cover and place in the fridge for 15 minutes.
Before serving, check the seasoning and then sprinkle over the black sesame seeds.
To make the burgers:
combine the turkey mince with all the remaining ingredients apart from the olive oil, ensuring the flour and egg are incorporated well before seasoning. The best way to do this job is to mix everything with your hands — just wash them thoroughly afterwards.
To cook the burgers, preheat an oven to 190°C/375° F/Gas 5.
Meanwhile, divide the burger mix into four.
Preheat a non-stick pan with an ovenproof handle and add the olive oil.
Place a 90-mm (3.5 inch) pastry cutter (if you are feeling flash) in the pan.
Spoon a quarter of the burger mix into the cutter, press down well and remove the cutter to leave a neat patty.
Repeat the shaping process three more times. If you don't have a pastry cutter, don't worry — Just shape the mixture into rustic burger patties with your hands.
Lightly colour the burgers for 2 minutes on each side, then place the pan in the preheated oven for 10-12 minutes. (If you don't have an ovenproof pan, arrange the burgers on a non-stick baking tray instead).
Check the burgers are cooked through (just cut into one with a knife and make sure they are piping not and there’s no raw meat inside),
then serve with the Asian slaw.

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