Following on from my previous recipe post using kale, I’d like to share another way to sneak the power green into your meals without really noticing it. Homemade burgers were always a staple for me growing up at home – my mum always preferred to throw them together with fresh mince rather than bring home the more processed ready-made burgers. After I began making them myself a few years on, I began substituting red meat for turkey mince, which I find so much more tasty.
These burgers are made just how I normally would put them together, the only difference being the added kale which went great with them and made them that touch healthier. I love serving these with stuffed roasted pepper cups as they’re a healthy but an extremely tasty addition to the meal. Let me know what you think compliments these burgers best!
This recipe serves four and can be made dairy free using dairy free yogurt
For the burgers:
- Fresh turkey mince, 350g
- Eggs, x2
- Dijon mustard, 1 tblspn
- Wholegrain bread blended, x3 slices
- Tomato purée, 1 tblspn
- Hot sauce, 4 drops
- Freshly chopped parsley, 2 tblspns
- Fresh kale (wilted in microwave for 1 min) leaves from 2 large stalks
- Salt and pepper to taste
- Olive oil
For the side:
- Large sweet potatoes, x2
- Cayenne pepper, 2 tblspns
- Rapeseed oil
- Wholegrain brown rice, 1/2 a bowl
- Bell peppers, x3
- Natural yogurt
- Mango chutney
- Fresh vine tomatoes
- Spinach leaves
- Preheat the oven to 180 degrees Celsius.
- Peel, wash and chop up your sweet potatoes into chunky chip sizes. Spread the rapeseed oil out over two large trays using some kitchen paper, evenly disperse your sweet potato fries, sprinkle on the cayenne pepper and drizzle them with some more oil. Bake for approx. 30-35 mins or until the chips are crispy and golden.
- Add all of the turkey burger ingredients to a mixing bowl. Using a spoon or thoroughly washed hands, mix everything together very well and then roll the mixture into 4 equal-sized burgers. Leave them all on a side plate for now.
- Drizzle a little rapeseed oil onto a large sized pan. When the oil is hot, place your burgers onto it, cover them with a lid and bring down to a low heat.
- Flip your burgers after five minutes and keep an eye on them until they’re all fully cooked throughout. Place aside.
- To make your pepper cups, chop all 3 in half, remove the insides and fill with the boiled rice. Stuff them with some small, chopped vine tomatoes, drizzle with rapeseed oil and bake for approx. 12 mins (more if needed).
- A nice sauce to have with the sweet potato fries is a dollop of natural yogurt mixed with a teaspn of mango chutney. I find the turkey burgers very flavoursome as they are so a drizzle of olive oil onto them do me .