1 large courgette (about 200g), ends trimmed, halved widthways and spiralized into thin noodles
2 garlic cloves, crushed
½ small pack mint, leaves picked and chopped
½ tsp chilli flakes
1 tsp sumac
zest and juice of 1 lemon (save the juice for the salad)
1 large egg, beaten
1 tsp olive oil
2 tbsp extra virgin olive oil
110g bag of rocket salad
250g pack cherry tomatoes, halved
Mix all of the ingredients for the turkey burgers, bar the olive oil, together in a large bowl. Season with a generous amount of black pepper and a little salt (you won’t need a lot because of the feta). Shape into 4 burgers, the mixture will be quite sticky so cover and chill in the fridge for 15 mins or until needed to firm up a little. At this point the burgers can also be frozen.
Preheat the grill to its highest setting then brush the burgers on both sides with the olive oil. Transfer the burgers to a non-stick baking tray and cook for 8-10 mins on each side, until cooked through and golden brown.
While the burgers are cooking, mix together the olive oil, lemon juice and some seasoning. Add the rocket and tomatoes to a large salad bowl, add half the dressing and toss well to combine. Serve alongside the turkey burgers and with the extra dressing on the side.
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