Thai Turkey Burgers with Peanut Salad
Ingredients (serves 2)
For the Turkey Burgers:
400g minced turkey
1 small onion, finely chopped
1 clove garlic, crushed
1 stick lemongrass, outer layer removed and finely chopped
1 long red chilli, deseeded and finely chopped
1 lime - zest of
2 tsp ground coriander
4 tsp olive oil
Sea salt and black pepper
For the Salad:
1 carrot, grated
1/2 cucumber, grated (outer flesh only) press between kitchen roll to remove excess water
Handful roasted peanuts, roughly chopped
2 tsp fish sauce
2 tsp palm sugar
1 lime – juice of
1 long red chilli, deseeded and finely chopped
10 g fresh coriander leaves
5 g fresh mint leaves
5 g fresh Thai (or regular) basil leaves
Method
In a medium sized frying pan, gently fry the onion in 2 teaspoons of olive oil for 5 minutes, stirring occasionally until translucent. Add the garlic and continue to cook for 1 minute. Next add the ground coriander, chilli and lemongrass and cook for a further minute. Remove from the heat and allow to cool.
Put the turkey mince into a mixing bowl, add the lime zest, salt and pepper (to your taste) and the cooled onion mixture. Gently combine the ingredients together using your hands (or a large spoon if you prefer), taking care not to overwork the mixture. Divide the mix in half and form two burger patties.
Wipe out the frying pan and place on a medium-high heat, add 2 teaspoons of oil and then the patties. Cook for 4 minutes on each side – resist the temptation to move them around in the pan. Cooking times will vary depending on the thickness of the burger, so ensure they are cooked through before serving. Allow the burgers to rest for a few minutes whilst you put your salad together.
In a mixing bowl, add the lime juice and palm sugar and stir until the sugar has dissolved. Then add the fish sauce and chopped chilli and mix. Next add the cucumber and carrot, and stir again before adding in the peanuts and the herbs.
To serve, put the salad into the centre of a bowl or plate, top with the turkey burgers and pour over any remaining dressing or pan juices.
Credit: Michaela Hanna - Private Chef @fitchefharrogate
