Discover the lighter way to make burgers for the barbecue with this harissa turkey version, which uses lean turkey breast, beetroot and mixed grains
Prep:35 mins
Serves 4
250g pouch mixed grains (or 250g cooked mixed grains)500g lean turkey breast mince2 large garlic cloves, finely grated1 tsp coriander seeds, toasted and crushed4 tbsp rose harissasmall bunch parsley, finely chopped2 red peppers150g rocket2 tbsp rapeseed oil1 lemon, juiced3 cooked beetroot, grated4 wholemeal seeded buns, toasted, to serve
STEP 1Cook the grains according to pack instructions. Leave to cool, then tip into a bowl and use your hands to mix in the turkey, garlic, coriander, harissa and parsley. Shape into four patties. Cover and chill.STEP 2To make the sauce, coarsely grate the courgette, discarding the seeds, then wrap in a clean cloth and squeeze out any liquid. Put in a bowl and mix with the dill, yogurt, 2 tbsp water and the mayonnaise.STEP 3Put the peppers on the barbecue and cook for 10-15 mins or until blistered and starting to char. Or, heat a grill to its highest setting and grill for 15-20 mins, turning halfway. Leave to cool a little, then peel and cut into strips. STEP 4Toss the rocket with half the oil and lemon juice.STEP 5Brush the burgers with the remaining oil and cook for 6 mins each side. Alternatively, heat the oil in a frying pan over a medium heat and fry for 6 mins each side. Serve with the sauce, peppers, beetroot, buns and salad so everyone can assemble their own burger.
