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!
Good quality turkey mince from the local butcher & a few extras is all you need to make 4 huge Asian style turkey burgers or between 6 & 8 smaller ones. This healthy recipe is completed with Pacific Islander style chutney that adds a spicy punch & a spinach & onion relish. Just one of these burgers will completely stuff the hungriest of guests, the memory of which, can often linger until the following day!... Read more.
Grate 300g sweet potato & mix by hand into 500g of turkey meat.
Add & mix well, the coconut powder & curry to half a cup of water.
Then add this & all the other burger ingredients into a mixing bowl & mix well for a few minutes so that it is evenly blended.
Separate into 4 large burgers about 2½ - 3cm thick, cover them on a plate & put in the fridge.
Empty the 300g tin of crushed tomato into a mixing bowl
Add 1 tablespoon of honey, 1 good handful of cashew nuts & the 100g of shredded coconut.
Chop 100g fresh basil & add
Mix the ingredients well, cover & place in fridge
200g of fresh spinach roughly cut
The 2 onions diced.
Mix all ingredients in a bowl & add chilli oil & Mirin seasoning.
Cover & place in fridge
Have the hot plate booted up to a high temperature 20 minutes before wanting to cook the burgers.
Use a good vegetable or olive oil & then throw the burgers on (gently).
They are thick burgers so they need to be cooked all the way through without burning the outside so care is needed.
Flip them onto the other side when the need arises & back again when needed.
They may take between 15 to 20 minutes to cook
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.
When the onion is at the first stage of caramelising, the relish is ready
Prepare the rolls by cutting in half & toasting upon the hotplate until light brown.
Slice the tomato.
Naturally 4 burgers need 4 dinner plates, so get organised!
Open the rolls on each plate & butter them if anyone can be bothered
Evenly distribute amounts of relish onto the bottom roll half
Add the burgers on top then a slice of tomato & crown with a good load of the chutney
Leave the roll “open” and add a bit of parsley for garnish
Serve while the burgers are hot.
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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