Wednesday, 22 April 2015
Hairy Dieters Turkey burgers with paprika chips
I liked these fresh turkey burgers for a change, and they are lower in calories than a regular beef burger. I would say cook them in a frying pan rather than the oven. They were quite anaemic when I took them out of the oven after the specified cooking time. I finished them off in the frying pan to give them a little colour. The recipe is from the second Hairy Dieters book "Eat for Life".
4 tsp sunflower oil
2 small leeks (about 125g) trimmed and finely sliced
1 medium courgette (about 150g) trimmed and finely grated
500g minced turkey breast
finely grated zest of half a lemon
plenty of freshly ground black pepper
½ tsp flaked sea salt
tomato relish to serve
3 medium potatoes (about 475g)
1 tsp sunflower oil
½ tsp paprika
½ tsp salt
freshly ground black
Preheat the oven to 220ºC.
Peel and chop the potatoes length ways into roughly 8-10 wedges for each potato. Put into a bowl, add the salt, pepper, paprika, oil and mix till all wedges are coated evenly. Scatter on a tray and bake until golden and cooked through, I would say about 45 minutes. Check after 30 minutes and loosen from the tray if sticking and give a shake around.
Whilst the wedges are cooking, add 2 tsp of the sunflower oil to a large non-stick frying pan. Once the oil has heated fry the leeks gently for around 3 minutes when they have softened, but not coloured. Tip these into a bowl and leave to cool for 5 minutes.
Once cooled add grated courgette, zest of lemon, salt, lots of black pepper and minced turkey breast. Mix well until everything is combined, I did this by hand.
Divide the mixture and form by hand into 8 balls and flatten them into burger shapes. Brush the remaining oil onto a baking tray and place the burgers on the tray.
Bake on the shelf above the potatoes for 5 minutes, turn them over and bake for a further 5 minutes, or until golden brown and cooked thoroughly. If you prefer, you could cook the burgers in a frying pan, lightly misted with oil. Fry them for about 5 minutes on each side or until thoroughly cooked.
Serve the burgers with the wedges and salad. Instead of serving with tomato relish I used a sweet chilli dipping sauce.