I’ve eaten more than my fair share of cake (and Reeses peanut butter cups) in the last week than I care to admit. Recipe testing has it’s downfalls. In great need of something a little more savoury I looked to the food cupboard for some inspiration. I had a heap of ready to eat apricots left over from experimenting with my apricot and blueberry cake (so many failed attempts let me tell you), which were getting a little dry. A quick rummage through the fridge gave me a few more ingredients to start getting creative.
Turkey mince makes a great alternative to beef mince, particularly useful if you’re trying to reduce the quantity of red meat in your diet. If you get turkey breast mince it’s even better, it’s really lean (only about 2% fat) and a great source of protein. It’s great in lots of dishes but best of all used for these burgers(of course I would say that). Sweet, spicy and gloriously aromatic these tick all the boxes for me. I like to cook mine on the bbq. If, unlike me, haven’t been barbecuing all through the winter then you can use a griddle pan or pop them under the grill.
The cucumber pickle isn’t essential but it really takes these to the next level of deliciousness. Get you cucumber pickle going a couple of hours before you plan on serving to really get the best flavour out of it.
Apricot Turkey Burgers (Makes 6)
¼ cup of Rice Wine Vinegar
½ teaspoon of freshly grated Ginger
½ teaspoon of finely chopped Red Chilli
2 teaspoons of Honey
¼ teaspoon of Salt
500g of Turkey Breast Mince
4 Spring Onions, roughly chopped
1 clove of Garlic, crushed
1 tablespoon of freshly grated Ginger
½-1 medium Red Chilli
½ a packet of Fresh Coriander, stalk and all, approximately ½ cup or 15g.
Zest of 1 Lime
½ teaspoon of Salt
1 cup of Dried Apricots (Ready to Eat)
1 tablespoon of Coconut Oil, melted
- Start with the pickle. Take your cucumber and slice it in half lenghtways. Take a teaspoon and scrape the seeds of each half. Take a knife and slice each half of the cucumber widthways into ½ cm thick pieces.
- Take all the remaining ingredients for the pickle and mix together in a bowl.
- Add in the cucumber and toss everything together. Cover with clingfilm and pop in the fridge for a couple of hours.
- Now for the burgers. Place the spring onions, garlic, ginger, ½ the chilli, coriander, lime zest and salt into the food processor. Blitz until a rough paste is formed. Taste Add in the apricots and coconut oil and blitz again until everything is combined and again a paste is formed. Taste the paste and if you want it a bit spicier add in some more red chilli.
- Tip the apricot paste into a bowl and add in the turkey mince. Get your hand in there and mix everything together until the apricot paste is evenly combined with the turkey mince.
- Divide the mixture into 6 portions and shape each portion into a burger shape, 2-3 centimetres thick. Place on a plate, cover with clingfilm. Pop in the fridge for at least 30 minutes to allow them to firm up.
- Preheat your burger, griddle pan or grill, the highest the grill will go. Remove the turkey burgers from the fridge and place on the barbeque( or whatever you are using). Cook for 5 minutes then flip and cook for another 5 minutes.
- Serve with the cucumber pickle , a side salad and some brown rice for a well balanced delicious meal.
These honestly are so good for adding to a packed lunch during the week. I’ve even had them in a wrap with some greek yoghurt which was delicious too. Don’t forget to leave a comment if you make these. I love getting feedback from you! Have a great rest of the weekend x x