Served these up at my supper club. Quick, easy, protein hit and a nice chilli heat to them. You can oven bake, griddle or as is amazing to do at this time of year – BBQ them.
This mix makes 8 burgers. I and my ladies were good with one my PT who is bulking ate three! (piglet)
Macros per Burger:
Calories 313, Fat 14.2g, Carbs 7g, Fiber 0.4g and Protein 38.1g
- 1Kg Lean Turkey Mince
- 1 Small Red Onion Chopped
- 3 Cloves of garlic Chopped
- 1 90g Jar Rose Harissa Paste (I used Belazu)
- 1 Tbsp Coconut Oil
You will need:
- Vegetable Chopping Board
- Sharp Knife
- Small Frying Pan
- Large Mixing Bowl
- Meat Chopping Board
- Burger Press (you can do this by hand but the burger press helps it keep it’s shape)
- Griddle Pan
Finely chop your red onion and add to your frying pan with a 1/4 of a Tbsp of coconut oil.
Gently fry for 5 minutes until softened and set aside to cool
Pop your turkey mince into the large mixing bowl
Finely chop up your garlic and add to the turkey mince
Using a teaspoon spoon out all the rose harissa paste into the bowl with turkey and garlic
Add the red onions to the mixture
Thoroughly mix until well combined
I did this by hand
Get your burger press and fill evenly almost to the top
Pop the press neatly over and press down hard
Unmould your burger and pop on your meat board.
Pop onto your griddle pan with the rest of your coconut oil.
Cook 5 – 6 minutes either side over a medium high heat
Then serve and enjoy
Any burgers you do not cook can be kept in an air tight container in the fridge or frozen.