While this recipes originally calls for a lettuce leaf and avocado, we just had the patties with some steamed Chinese broccoli.
Makes: 4 serves
|500g Turkey mince||$4.20|
|1 Clove of garlic||$0.10|
|4 Tablespoons of parsley||$0.75|
|6 Sun-dried tomatoes||$1.50|
|1 Egg yolk||$0.50|
|2 teaspoons harissa paste||$0.50|
|½ Lemon Juice||$0.30|
|2 Tablespoons olive oil||$0.30|
|1 Teaspoon dijon mustard||$0.10|
Mix the turkey mince, harissa. parsley, shallots, garlic, sun-dried tomatoes, egg yolk, and salt in a bowl. Make 4 patties roughly 3cm thick and cover in fridge for 30min. Preheat the oven to 180C. Heat a frying pan with 2 tsp coconut oil and lightly fry the burgers for about 2 mins on each side to seal, place in baking tray and cook in oven for 20-25 mins, turning once halfway. Steam Chinese broccoli and dress by combining dijon, olive oil, and lemon juice.
Feature picture is of lamb burgers but you couldn’t tell til you read this.