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Spicy Turkey Burgers

Tasmanian winters are very cold sometimes. Some of us experiencing the joys of minus degrees & snow on the mountain often dream of being in a much warmer climate. A hot tropical style feast in this situation can take us to a happy place!

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The Journey


Firstly, 4 big Spicy Turkey Burgers can be made into 6 – 8 smaller ones.

Coconut milk & natural herbs can be substituted for the dry ingredients listed. Dry ingredients are more concentrated so one can use up to three times as much of the fresh.

The honey I like to use is Tasmanian Leatherwood Honey & it has a uniquely strong taste. Milder honey types work just as well.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Pinot Noir and Chardonnay are the best wines to pair with Spicy Turkey Burgers.


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