Spicy Turkey Burgers

Burgers

1. Grate 300g sweet potato & mix by hand into 500g of turkey meat.
2. Add & mix well, the coconut powder & curry to half a cup of water.
3. Then add this & all the other burger ingredients into a mixing bowl & mix well for a few minutes so that it is evenly blended.
4. Separate into 4 large burgers about 2½ - 3cm thick, cover them on a plate & put in the fridge.

Chutney

1. Empty the 300g tin of crushed tomato into a mixing bowl
2. Add 1 tablespoon of honey, 1 good handful of cashew nuts & the 100g of shredded coconut.
3. Chop 100g fresh basil & add
4. Mix the ingredients well, cover & place in fridge

Relish

1. 200g of fresh spinach roughly cut
2. The 2 onions diced.
3. Mix all ingredients in a bowl & add chilli oil & Mirin seasoning.
4. Cover & place in fridge

The Journey

1. Have the hot plate booted up to a high temperature 20 minutes before wanting to cook the burgers.
2. Use a good vegetable or olive oil & then throw the burgers on (gently).
3. They are thick burgers so they need to be cooked all the way through without burning the outside so care is needed.
4. Flip them onto the other side when the need arises & back again when needed.
5. They may take between 15 to 20 minutes to cook
6. When the burgers are almost done, turn down the BBQ & carefully put the relish ingredients on to the hot plate & carefully turn it through so it cooks but doesn’t burn.
7. When the onion is at the first stage of caramelising, the relish is ready
8. Prepare the rolls by cutting in half & toasting upon the hotplate until light brown.
9. Slice the tomato.
10. Naturally 4 burgers need 4 dinner plates, so get organised!
11. Open the rolls on each plate & butter them if anyone can be bothered
12. Evenly distribute amounts of relish onto the bottom roll half
13. Add the burgers on top then a slice of tomato & crown with a good load of the chutney
14. Leave the roll “open” and add a bit of parsley for garnish
15. Serve while the burgers are hot.