Courgette & ginger turkey burgers.

SAM_1944

I’m butter’s biggest fan.  It’s no secret.  Well, not since my waistline decided to advertise the fact.  My road to summer is going to be one filled with salad and fruit.  Yes, I’m going to do my best to eat better, so that I can spend my summer days eating in true Last Piece of Cake style.  I’m still going to post recipes that hit the right spot, but just to mix things up, check out what’s been on my menu recently.

I’m sharing a recipe that has a real summer freshness about it and I think I’ll be rustling up these courgette and ginger turkey burgers while the sun’s out.  Okay, it’s not a peanut butter or chocolate fest and you won’t find any melted cheese around, but trust me when I say that these burgers will take you down to flavour town.

Courgette & ginger turkey burgers

500g turkey mince

1 courgette (chopped)

1 egg

1 red onion (quartered)

1 garlic clove

thumb-sized piece of root ginger (peeled)

3 tblspoons dark soy sauce

1 tspoon chili flakes

It couldn’t be easier.  Put everything except the turkey mince in a food processor and blitz to a puree.  In a bowl, pour the puree over the turkey mince and combine everything thoroughly; I use my hands for this part.

The water content of the courgette is high, so you may find that the mixture is not very firm.  I used a large spoon to drop the turkey burgers into a frying pan containing hot oil; the mixture was too loose to handle.  It’s easy to shallow fry these burgers and press them flat with a fish slice once they’ve been turned once.  Towards the end of cooking, press them firmly to release excess moisture.  They only take a few minutes each side and you can get around ten little patties out of this recipe.  They’re great with a crisp salad or in buns with mayo and sweet chili sauce.