Take this delicious lettuce-wrapped burger to the next step and veg it up! Replace turkey patties with pan-fried haloumi or fried flat mushrooms.
Ingredients
Turkey Burger
- 1/3 cup (25 g) quinoa flakes
- 1/4 cup (60 ml) milk
- 1 small zucchini (90 g), grated coarsely
- 1 small purple carrot (70 g), grated coarsely
- 1 small red onion (100 g), grated coarsely
- 400 g minced (ground) free-range turkey or chicken
- 1 tbsp finely chopped fresh flat-leaf parsley
- 2 tbsps olive oil
- 1 small sweet potato (250 g), cut into 1cm rounds
- 12 large iceberg lettuce leaves, cut into 10cm rounds
- 1 large tomato (220 g), sliced thinly
- 1 small red onion (100 g), extra, sliced thinly
Green tahini
- 1/4 cup (70 g) tahini
- 2 tbsp fresh flat-leaf parsley leaves
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove small garlic, crushed
Steps
To make green tahini; process ingredients until smooth; season to taste.
Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.
Combine zucchini, carrot, onion, turkey, parsley and quinoa mixture in a medium bowl; season to taste using damp hands, shape turkey mixture into six 8cm patties; cover, refrigerate for 30 minutes.
Heat half the oil in a large non-stick frying pan over low heat; cook kumara, turning, for 8 minutes or until tender.
Heat remaining oil over medium heat; cook patties, for 4 minutes each side or until golden and cooked through.
Top six lettuce rounds with patties, tomato, extra onion and kumara. drizzle with green tahini; top with remaining lettuce rounds. Serve immediately.
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.
Photo: Bauersyndication.com.au