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Turkey lemongrass and parsley burgers

turkey lemongrass and parsley burgers

These turkey lemongrass and parsley burgers are a great lean protein dinner choice. So easy to make and a delight to eat. Baked instead of fried they’re the perfect post work out tea.

I’d encourage you to source your meat from organic or grass fed meat suppliers like The Well Hung Meat Company or Abel and Cole. If you’re not already a firm customer of your local organic butchers, have a quick google and see where the nearest one is to you. If you’re from my stomping ground, South London, I’d thoroughly recommend Moen and Sons and also Randalls near Fulham. These guys know a thing or two about good quality meat. Not only is it better for you, it taste amazing and far superior to any supermarket meat.

I know there is quite a craze right now towards vegetarian and vegan eating but I personally don’t think eating meat is a bad thing. It’s a great source of protein, vitamins and minerals, but it’s the quality and how it’s raised that’s so important. I’d encourage you to eat meat less often and buy better quality than every day and it be pumped full of hormones. Also, avoid all processed meats and keep red meat to a treat. After all, we are what we eat and if we eat meat and vegetables pumped full of hormones and pesticides then we too are absorbing those contaminants into our bodies. Over time this builds up, affecting our overall health and wellbeing.

Whilst chicken and beef are widely available in organic forms in supermarkets, turkey not so much, so best source this from your butcher.

My carrot and sprout slaw is super light and uses a sesame ginger dressing instead of mayonnaise. The crunchiness from the fresh vegetables and toasted pumpkin seeds adds a well balanced texture that will have your tastebuds doing a merry little dance. Samba, jazz, fox trot…. lets get to it!

Serves 2

Ingredients

Turkey lemongrass and parsley burgers
  • 350g turkey mince
  • 1 inch of fresh lemongrass
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut aminos
  • 1 carrot
  • 1 spring onion
  • 1 tablespoon fresh chopped parsley
  • Pinch of salt and pepper
  • 1 teaspoon coriander seeds
  • 1 tablespoon extra virgin olive oil
Carrot and sprout slaw
  • 150g sprouts
  • 3 carrots
  • fresh parsley
  • 25g pumpkin seeds
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • Pinch of salt and pepper
  • 1 teaspoon coconut aminos

Method

Preheat the oven to 190C (fan assisted.)

Peel the ginger and grate 2 teaspoons. Peel and grate the carrot. Finely dice the lemongrass and spring onion. Place the turkey mince in a bowl, along with 1 teaspoon of ginger and the rest turkey lemongrass and parsley burgers ingredients. Mix well.

Oil a baking tray and press the turkey lemongrass and parsley burger mixture into patties about 1 cm thick.

Bake in the oven for 25 minutes, flipping after about 15 minutes to make sure they’re cooked all the way through.

Carrot and sprout slaw

Grate the carrot and sprouts.

In a jam jar combine all the dressing ingredients and shake well.

Place the pumpkin seeds on a baking tray and roast for 6-8 minutes.

Mix the fresh and zingy ginger dressing through the slaw and top with fresh parsley and pumpkin seeds. Add the turkey, lemongrass and parsley burgers and dinner is served.