burgers carrot freezing meals gluten free kim chi miso recipes turkey Oct 05, 2016

This recipe actually came together at the last minute but it was so tasty I knew I had to write it down t share with you all (and to make sure I could replicate it again)! I was originally wanting to make my usual turkey and quinoa burgers but I realised I was out of quinoa. So while standing at the fridge, I pulled out a bunch of different ingredients and all of a sudden decided it was actually looking really delicious. Then a 10/10 from my food critique (my partner - with a serious love for food and a never ending appetite) sealed the deal and here it is for you all....

Burger buns are optional, I actually prefer a lighter version of just the burger patties and salad as pictured below, and if you can't find a beetroot kim chi then a beetroot relish or just grated raw beetroot will be fine :)

Serves 4


500g turkey mince
1 carrot, finely grated
2 spring onions, finely chopped
2 tablespoon sesame seeds (I used black and white)
¼ cup coriander leaves and stalk, finely chopped
1 tablespoon white miso paste
3 tablespoons ABC spread (almond, brazil, cashew)
1 teaspoon mirin
2 tablespoons hot water (plus extra)
4 heaped tablespoons beetroot kim chi (or a beetroot relish)
To serve: fresh lettuce, cucumber, avocado, coriander, burger buns (optional)


Combine the turkey mince, carrot, spring onion, sesame seeds, coriander and a pinch of salt and pepper in a bowl. Mix well with your hands and shape into 8 patties. Heat a large fry pan on medium heat and cook burgers 6-8 minutes on each side until cooked through.

Meanwhile combine the miso, ABC spread, mirin and 2 tablespoons of hot water. Mix until smooth. If you would prefer a thinner consistency add an extra ½ tablespoon at a time until you reach it.

Serve the burger patties with fresh lettuce, cucumber, avocado, beetroot kim chi and miso sauce (and burger buns if you feel like a hearty burger).  


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