Hello again dear friends and followers! It has been quite a while since I posted (you can blame me adjusting to my new job), but I am back at it. Back at cooking, but most importantly, back at enjoying and documenting my cooking.
After a weekend of celebrating my birthday, Justin’s pay raise, and Valentine’s Day, we sat slumped on the sofa this afternoon, battling an awful sugar low. Instead of a cake this year, I was bought a baker’s dozen of some of the best doughnuts Marcella’s bakery had to offer. And these doughnuts were hot off the back of a huge slice of cake and several chocolate brownie cake pops at a Galentine’s Day party the day before. I think at some point I’d also had a full fat Coke and a macaron or two. Knowing I had to ignore the demands for more sugar, I swung the fridge doors open, spotted the turkey mince and knew, that if I was going to make anything with it, it had to kick this sugar craving to touch.
Below is a super easy recipe of some toothsome spiced turkey burgers, peppered with nigella seeds that match perfectly with a dollop of mango chutney and, although I didn’t have any, I’m sure an equally large spoonful of raita.
MAKES 4 BURGERS
1lb GROUND TURKEY
1tbsp FRESH CORIANDER
2tsp MADRAS CURRY POWDER
2tsp MILD CURRY POWDER
1tbsp NIGELLA SEEDS
1tsp GROUND CARDAMOM
1tsp DRIED CHILI FLAKES
1 tbsp OIL (for frying)
CUCUMBER & MINT RAITA
WHOLEWHEAT BURGER BUNS (I like Arnold’s Wholewheat Sandwich Thins)
Mix all spices in with the turkey mince, adding the coriander last so to limit bruising to the herb. Hand-shape the mince into 4 patties, and set on a baking tray lined with parchment paper and chill in the fridge for 45-60 minutes.
Heat oil in a frying pan until sizzling hot. Cook the burgers for 5-7 minutes on each side on a medium heat, or until cooked.
Serve with your choice of chutneys or dressings.