• Kat D'Andrea

Home made turkey burgers - NEW IMPROVED


Turkey breast mince is a lean and healthy alternative to other meat. Its high in protein and rich in the amino acid Tryptophan, which helps produces serotonin and helps regulate your mood and sleep!

My favourite way to get this into your body is making a big batch of turkey burgers and freezing some and take one or two out a week to eat in the day or for dinner!!

On average, I suggest eating meat meals about 3-4 times a week.

Perfect for those…

Looking for meat ideas

Meat lovers

Batch cooking ideas

Family cooking - for babies 8 month + (Do not add salt)

Home made burgers

Makes - Makes 5 burgers

Time: prep - 15 minutes

Cooking - 10 minutes

Ingredients:

  • 500g of turkey breast mince

  • 1 shallot - grated

  • 3 cloves of crushed garlic

  • 30g of grated parmesan cheese

  • Handful of chopped finely chopped coriander

  • Sprinkle of fresh thyme finely chopped

  • ⅓ cup of breadcrumbs

  • 1 tsp each of cumin, paprika + cajun seasoning1 small lime

Method:

  • In a nutri-bullet place all ingredients apart from the turkey + breadcrumbs. Mix and blend for 30 seconds.

  • In a bowl empty the turkey breast mince into a bowl + use a spoon to mix in your paste from nutri-bullet for 2 minutes until well combined

  • Add breadcrumbs to mixture and stir with a spoon.

  • With one hand measure out the burgers into a palm full + use other hand to roll. Place onto a plate and add ion other burgers.

  • Place in fridge for 5 -ish minutes

  • Fry on a low heat for 8 minutes each side - ensure cooked all the way through.

  • These can be frozen raw and eaten within one month.

Serve with:

  • For lunch - on a bed of Salad of rocket or watercress, chopped radish, organic tomatoes, with a dressing of lemon juice, olive oil, Himalayan salt & pepper. Plus ¼ plate with a carb such as quinoa, amaranth, brown rice

  • For Dinner - ¼ plate with mashed sweet potato, cooked fried spinach in coconut oil, garlic, Himalayan salt & pepper, with a small side of chicory, fennel marinated in lemon juice and olive oil.

  • Lunch or dinner - Serve with with spring greens/swiss chard/ long stem broccoli. Plus ¼ plate with a carb such as quinoa, amaranth, brown rice

Sauces:

  • Home-Homemade pesto - handful of basil, 2tbsp of olive oil, half a lemon squeezed, handful of pine nuts, pinch of Himalayan salt and pepper, blended up in a nutri-bullet

  • Home-Homemade spice - 2tbsp of rapeseed oil, 1 garlic clove crushed, 2tbs of mustard

Turkey meatballs - use recipe above and instead roll into mini balls and cook in passata sauce and the same spices to make a meatball dish, serve with spinach and low Gi carbs such as quinoa, brown rice or barley.

© 2020 KAT D'ANDREA.

DISCLAIMER