These low-fat burgers freeze well, so why not make double and freeze for another time?
Ingredients
- 500g pack turkey mince
- ½ tsp dried thyme or 2 tsp fresh
- 1 lemon
For the relish
- 250g cooked peeled beetroot (not in vinegar), finely diced
- 1 small red onion, finely chopped
- 2 tbsp chopped parsley
- 2 tsp olive oil
- 2 tsp wholegrain mustard
- Little Gem lettuce, to serve
- wholemeal pitta bread, to serve
Method
-
Tip turkey into a bowl with the thyme. Finely grate in the zest from the lemon and add a little seasoning. Use your hands to mix the ingredients well, then shape into 4 patties. Chill until ready to cook. Can be frozen for up to 1 month.
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Mix the beetroot with the juice from ½ the lemon, onion, parsley, oil and mustard. Grill, griddle or barbecue the burgers for about 6 mins each side and serve with the beetroot relish, lettuce and pitta breads.