Turkey Burgers
Recipe / Naomi Sherman
Higher in protein and lower in fat than chicken, turkey is often overlooked as a protein. I love to use turkey breast steaks and pulse them in my food processor to make the minced meat. This way, I know exactly what is in my burger.
Makes: 8
1 zucchini, approx. 300g, grated
800g turkey breast steaks
1 egg
2 tsp minced garlic
1 tsp onion powder
1 tsp salt
½ tsp ground black pepper
Zest ½ lemon
1 tbsp chopped parsley
1 shallot, finely diced
Green Goodness Dressing
½ cup Greek yoghurt
¼ cup mayonnaise
4 tbsp fresh coriander, chopped finely
Zest ½ lemon
2 tsp lemon juice
½ tsp salt
¼ tsp ground pepper
1 tbsp chopped parsley
1. Squeeze moisture out of the grated zucchini using a clean tea towel.
2. Place turkey breast steaks into your food processor and pulse until they are minced.
3. Put turkey, zucchini and all of the other ingredients into a large bowl and mix well with your hands until they are thoroughly combined.
4. Divide into 8 portions and shape into patties.
5. Cook them in whichever way you prefer (see note below).
6. Place all of the dressing ingredients into a small blender and blitz until creamy and bright green.
7. Serve with lots of fresh greens on a brioche or milk bun drizzled with Green Goodness Dressing.
Note: You can cook these by baking them in the oven, in a pan or on the barbecue, or in an air fryer. Just make sure the internal temperature reaches at least 75°C.
Big & Beefy Burgers
Recipe / Naomi Sherman
Everyone needs a big, juicy burger sometimes, right? By making your own, you can reduce the fat and sugar content while still delivering an incredibly decadent burger feast. Here, I have combined a rich beef burger with luxurious black garlic aioli and sweet caramelised onions for the ultimate dinner.
Makes: 8
500g minced beef 1 small onion, very finely chopped 2 tsp minced garlic ½ tsp garlic powder ½ tsp onion powder 2 tsp Dijon mustard 1 tsp Worcestershire sauce ½ cup breadcrumbs ½ cup sugar-free tomato sauce 1 egg ¼ cup finely chopped parsley 1 tsp salt ½ tsp ground black
