Courgette & ginger turkey burgers.


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.


I’m going to eat seasonally. Is Chorizo in season?

Is eating seasonally something you find easy to do?  I find that it is easy to buy some seasonal items, but not all of the time.  Large supermarkets push seasonal produce when it suits them and a lot of people rely on supermarkets to inform them about what is in season.  It’s much better, however, to find out for yourself and look ahead to the coming months so that you can plan what to cook and pair seasonal ingredients together in dishes.

A good start is which really helps me see things at a glance.  Eating produce at the time of year that it grows best means that it tastes better, is more readily available and therefore cheaper, and is better for the environment.

At the moment, cos lettuce (or romaine) is in season and I thought it would be a good opportunity to make a fun salad with it.  Yeah, another salad!  What’s up with me?  Anyway, rather than churn out a predictable Caesar, I had a look in the fridge to see what would inspire me.  Spotting some double cream and Chorizo, I thought a cool dressing would be good to accompany grilled turkey steaks.  I used plenty of lovely tomatoes to bump up the salad and it all turned into something very colourful, very tasty and rather seasonal.  It felt good.  See what you think.

Grilled turkey salad with Chorizo dressing

2 turkey steaks

1 cos lettuce

4 tomatoes

100ml double cream

50g thinly sliced Chorizo

3 tblspoons parmesan (grated)

1 slice wholemeal bread

1 tspoon dried oregano



olive oil

I brushed the turkey steaks with olive oil and ground some black pepper on them.  I used a griddle to cook them for a few minutes each side, but you could use a grill or a griddle pan.  As long as they aren’t pink in the middle, they’re good.  Don’t cook them for too long, or they will dry out.

Meanwhile, I removed two good leaves from the lettuce and kept them whole to serve the salad in.  I washed them and set them aside.  I washed the rest of the leaves and roughly chopped them.  Next, I cut the tomatoes into pieces and sprinkled salt onto them.  I put the leaves and tomatoes in a bowl ready for the dressing.

To make the dressing, I put a tablespoon of olive oil in a milk pan and chopped all but a couple of slices of Chorizo into little pieces.  I gently fried the Chorizo until it released that lovely paprika-coloured oil and then stirred in the cream.  Once the dressing was a light pink colour, I stirred in the parmesan and kept stirring until it was melted.  I tasted the dressing and seasoned it.

Using the wholemeal bread, I made croutons.  I cut the slice of bread into big squares and tossed them in olive oil and dried oregano.  Then I baked them in the oven on a tray lined with foil on the highest heat for a few minutes until crispy.

I let the turkey steaks rest for a moment and then sliced them diagonally.  I tossed the lettuce and tomatoes in the dressing which had cooled a little and then served the salad in one of the lettuce leaves with the croutons, a row of the grilled turkey strips and some extra Chorizo for garnish.  You could sprinkle extra parmesan on too.

Maybe it was the cheese and Chorizo that made me enjoy this salad so much.  With the double cream dressing, it wasn’t the healthiest of salads.  Tasty though!