THE GREEN TURKEY BURGER
prep + cook time 45 minutes (+ standing & refrigeration) makes 6
⅓ cup (25g) quinoa flakes
¼ cup (60ml) milk
400g free-range turkey or chicken breast
1 small zucchini (90g), grated coarsely
1 small purple carrot (70g), grated coarsely
1 small red onion (100g), grated coarsely
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 small sweet potato (250g), cut into 1cm rounds
12 large iceberg lettuce leaves, cut into 10cm rounds
1 large tomato (220g), sliced thinly
1 small red onion (100g), extra, sliced thinly
¼ cup (70g) tahini
2 tablespoons flat-leaf parsley leaves
2 tablespoons lemon juice
1 tablespoon olive oil
1 small clove garlic, crushed
1 Make green tahini.
2 Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.
3 Using the Smeg stand mixer fitted with the Multifood grinder attachment, mince turkey, zucchini, carrot, onion and parsley into the stand mixer bowl using the medium disc. Remove attachment, place the bowl on the mixer base and, using the flat beater, mix in quinoa mixture; season to taste. Using damp hands, shape turkey mixture into six 8cm patties; cover, refrigerate for 30 minutes.
4 Heat half the oil in a large non-stick frying pan over low heat; cook sweet potato, turning, for 8 minutes or until tender.
5 Heat remaining oil over medium heat; cook patties, for 4 minutes each side or until golden and cooked through.
6 Top six lettuce rounds with patties, tomato, extra onion and kumara. Drizzle with green tahini; top with remaining lettuce rounds. Serve immediately.
Green tahini Using the Smeg blender, blend ingredients until smooth; season to taste.
Smeg tips You will need about 1 or 2 iceberg lettuce, depending on their size. Carrots were originally purple, before the 17th Century and the Dutch bred an orange strain. Purple carrots boast beta-carotene and vitamin A, like their orange cousins and additionally carry the purple-coloured pigment, anthocyanin, an antioxidant said to act as an anti-inflammatory.
Veg it up Replace turkey patties with pan-fried haloumi or fried flat mushrooms.
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