TURKEY BURGERS WITH KOHLRABI SLAW

TURKEY BURGERS WITH KOHLRABI SLAW

For burgers, turkey is an excellent alternative to beef or pork and it takes on seasonings beautifully. It's great with the sage and spices here. These turkey burgers are easy to make and just as good for a weeknight tea or a summer barbecue. I love the flavour and crunch of coleslaw and this is one of the simplest and best.

INGREDIENTS

SERVES: 4

For the burgers:

800g minced turkey

200g sausage meat

2 tsp salt

2 tsp dried sage

2 tsp dried chilli flakes

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp cracked black pepper

vegetable oil, for cooking

4 slices of strong Cheddar cheese

For the kohlrabi slaw:

2 kohlrabi, peeled and cut into julienne

1 onion, halved and thinly sliced 2 tsp flaky sea salt

2 tbsp thick mayonnaise

1 tbsp wholegrain mustard

a bunch of chives (about 20g), finely chopped

To serve:

pickled green chillies

favourite condiments, such as mustard, mayonnaise and/or Sriracha sauce

METHOD

1: To make the burgers, put the turkey, sausage meat, salt, sage, chilli flakes, cayenne pepper, garlic powder and black pepper into a bowl. Work the ingredients together to combine, using your hands, then knead the mixture as you would bread, until it firms up.

2: Dampen your hands a little with cold water. Divide the mixture into 4 portions and form each into a ball, then flatten slightly to make burgers. Place on a plate, cover with cling film and refrigerate for at least 1 hour to rest. You can make the burgers up to 24 hours ahead and keep them refrigerated.

3: Meanwhile, make the slaw. In a large bowl, mix the kohlrabi julienne, onion and flaky salt together and leave to stand for 10 minutes. Tip into a colander and rinse under cold, running water. Pat dry on a clean tea towel or with kitchen paper. Place in a clean bowl and stir in the mayonnaise and mustard, then fold in the chives.

4: Heat a little oil in a non-stick frying pan over a medium-high heat and cook the burgers for about 5–6 minutes each side until cooked through. Or you can grill or barbecue them: first rub the surface of the burgers with a little oil to stop them sticking, then cook for about 12 minutes, turning 2–3 times.

5: Lay a slice of Cheddar on top of each burger and place under a hot grill until the cheese has melted. Serve the turkey burgers with the kohlrabi slaw, pickled green chillies, your favourite condiments and any tasty salad you fancy.

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INGREDIENTS

SERVES: 4

For the burgers:

800g minced turkey

200g sausage meat

2 tsp salt

2 tsp dried sage

2 tsp dried chilli flakes

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp cracked black pepper

vegetable oil, for cooking

4 slices of strong Cheddar cheese

For the kohlrabi slaw:

2 kohlrabi, peeled and cut into julienne

1 onion, halved and thinly sliced 2 tsp flaky sea salt

2 tbsp thick mayonnaise

1 tbsp wholegrain mustard

a bunch of chives (about 20g), finely chopped

To serve:

pickled green chillies

favourite condiments, such as mustard, mayonnaise and/or Sriracha sauce

METHOD

1: To make the burgers, put the turkey, sausage meat, salt, sage, chilli flakes, cayenne pepper, garlic powder and black pepper into a bowl. Work the ingredients together to combine, using your hands, then knead the mixture as you would bread, until it firms up.

2: Dampen your hands a little with cold water. Divide the mixture into 4 portions and form each into a ball, then flatten slightly to make burgers. Place on a plate, cover with cling film and refrigerate for at least 1 hour to rest. You can make the burgers up to 24 hours ahead and keep them refrigerated.

3: Meanwhile, make the slaw. In a large bowl, mix the kohlrabi julienne, onion and flaky salt together and leave to stand for 10 minutes. Tip into a colander and rinse under cold, running water. Pat dry on a clean tea towel or with kitchen paper. Place in a clean bowl and stir in the mayonnaise and mustard, then fold in the chives.

4: Heat a little oil in a non-stick frying pan over a medium-high heat and cook the burgers for about 5–6 minutes each side until cooked through. Or you can grill or barbecue them: first rub the surface of the burgers with a little oil to stop them sticking, then cook for about 12 minutes, turning 2–3 times.

5: Lay a slice of Cheddar on top of each burger and place under a hot grill until the cheese has melted. Serve the turkey burgers with the kohlrabi slaw, pickled green chillies, your favourite condiments and any tasty salad you fancy.

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Print

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TOM KERRIDGE’S DOPAMINE DIET (2017)

These are recipes that don't feel like diet food and can be shared with friends and family. Give it a go and lose weight the Dopamine Diet way.

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