TURKEY BURGER WITH RED CABBAGE COLESLAW

I all! I hope you’re having a good start to 2019

It’s been a busy start for me. So busy I totally forgot to post this Turkey Burger recipe after Christmas, but as Turkey is not just for Christmas I thought I’d post it now. (Please just excuse the Christmas light decoration in the background of the photo 🙂

The good thing with these burgers is that is you can make them with Turkey mince, Turkey leftover (you might still have some in the freezer), Chicken mince or Roast chicken leftovers, so you have lots of options. I personally use this recipe a lot to use up leftovers. We often have large amounts of Turkey leftover from Christmas that I freeze and use up over the following months. During the year we also tend to end up with Sunday dinner chicken leftovers and this recipe comes handy those times.

It might seem strange to add grated carrot but it actually makes the burgers more moist and I also think it enhances the flavour. My children are slightly fuzzy when it comes to vegetables but they love these burgers and I don’t think they even realise it’s got carrot in it. Although it does make the burger a bit more orange in color. Served with the crunchy red coleslaw it tastes amazing. If you prefer white cabbage you can use that too.

Hope you enjoy this recipe!

Makes 4-6 burger, Cook & Prep time 30 min

INGREDIENTS

For the burgers

•  400-500g turkey leftovers or 500g fresh ground/minced turkey
• 1 medium carrot, grated
• 1 large egg
• 1 tsp chopped chives
• 1 tbsp garlic infused olive oil (or olive oil)
• 1 tsp salt
• ¼tsp black pepper
• 1 tbsp vegetable oil for cooking
• 4-6 gluten free burger buns

Red cabbage coleslaw

•  ¼(300g) medium red cabbage
• 1 medium carrot
• 2 spring onions (green part only), finely chopped
• 1 tbsp white wine vinegar
• 2 tbsp mayonnaise(gluten free if you are Coeliac)
• ¼tsp Dijon mustard
• ½tbsp sugar
• ½tbsp salt

TIP:You can use white cabbage instead of red if you prefer

INSTRUCTIONS

Red cabbage coleslaw

1. Shred the cabbage as finely as possible and place in a large bowl
2. Peel and shred the carrot then add to the cabbage
3. Add salt, sugar and vinegar, mayonnaise, Dijon mustard, spring onions (green bit only) and toss together

Burgers

1. In a large bowl, combine the shredded turkey (or mince), carrot, chives, egg, garlic infused oil, salt and pepper.
2. Form the mixture into 4-6 patties
3. Heat 1 tbsp of the oil in a large frying pan over medium heat. Cook the patties on one side for about 3 minutes until the bottom part is cooked. Turn the patties over, add a touch of water to your pan and cover the pan with a lid. Allow to cook for another 3 minutes until golden brown or until cooked through and there is no trace of pink meat remaining
4. Serve the burgers on the toasted gluten free burger bread or buns with the cabbage coleslaw