Burgers are pretty high on the post-race meal of many triathletes and even better if it’s healthy!
Featuring Turkey mince, plenty of avo and fresh greens, this Thai-inspired burger is sure to satisfy any cravings!
Ingredients
Turkey Patties
- 500 g turkey mince (can be swapped for chicken mince)
- 2 garlic cloves, crushed
- 2 cm fresh ginger, minced
- 1 bunch coriander, stems finely chopped and leaves reserved for slaw
- 1/2 large red chilli, finely chopped
- 1/2 lime, juiced
- 2 teaspoons fish sauce
- 1/2 teaspoon sea salt
- pinch of freshly ground black pepper
Coriander Slaw
- 2 tablespoons mayonnaise or greek yoghurt
- 1 head of coriander leaves, finely chopped (can be swapped for mint)
- 1/2 small red onion, finely chopped
To Serve
- 1 large avocado
- 1/2 lime, juiced
- sea salt and freshly cracked black pepper, to season
- 4 sourdough buns
- 8 cos lettuce leaves
Method
- 1. To make the turkey patties, combine all ingredients together in a mixing bowl. Shape into 4 equal sized patties.
2. Bring a large non-stick fry pan to medium heat. Add in the turkey patties and cook for about 8 minutes on the first side and another 5 minutes on the second, or until cooked through. Once cooked, set aside.
3. To make the coriander slaw, add all ingredients into a small bowl and mix together until just combined.
4. Mash the avocado, lime juice and salt and pepper together in a small bowl.
5. Now to assemble the burger: Layer cos lettuce leaves on the burger bun bases, then place on the turkey patty, dollop with avocado mash, followed by the coriander slaw and then the sourdough bun top. Serve.
* These burgers go perfectly with homemade sweet potato chips!
