Harissa turkey burgers
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Harissa turkey burgers

By Esther Clark

Discover the lighter way to make burgers for the barbecue with this harissa turkey version, which uses lean turkey breast, beetroot and mixed grains

  • Prep:35 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 500
  • fat 22g
  • saturates 3g
  • carbs 27g
  • sugars 10g
  • fibre 9g
  • protein 44g
  • salt 0.9g

Ingredients

  • 250g pouch mixed grains (or 250g cooked mixed grains)
  • 500g lean turkey breast mince
  • 2 large garlic cloves, finely grated
  • 1 tsp coriander seeds, toasted and crushed
  • 4 tbsp rose harissa
  • small bunch parsley, finely chopped
  • 2 red peppers
  • 150g rocket
  • 2 tbsp rapeseed oil
  • 1 lemon, juiced
  • 3 cooked beetroot, grated
  • 4 wholemeal seeded buns, toasted, to serve
  • 1 medium courgette
  • ½ small bunch dill, finely chopped
  • 4 tbsp fat-free Greek yogurt
  • 2 tbsp low-fat mayonnaise

Method

  1. Cook the grains according to pack instructions. Leave to cool, then tip into a bowl and use your hands to mix in the turkey, garlic, coriander, harissa and parsley. Shape into four patties. Cover and chill.

  2. To make the sauce, coarsely grate the courgette, discarding the seeds, then wrap in a clean cloth and squeeze out any liquid. Put in a bowl and mix with the dill, yogurt, 2 tbsp water and the mayonnaise.

  3. Put the peppers on the barbecue and cook for 10-15 mins or until blistered and starting to char. Or, heat a grill to its highest setting and grill for 15-20 mins, turning halfway. Leave to cool a little, then peel and cut into strips. 

  4. Toss the rocket with half the oil and lemon juice.

  5. Brush the burgers with the remaining oil and cook for 6 mins each side. Alternatively, heat the oil in a frying pan over a medium heat and fry for 6 mins each side. Serve with the sauce, peppers, beetroot, buns and salad so everyone can assemble their own burger.

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