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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  • Burgers

  • 500 g premium turkey mince

  • 300 g Sweet potatoes

  • 1 tablespoon red curry paste

  • 1 Pinch of ground Coriander

  • 1 teaspoon ginger powder

  • 2 tablespoons dried powdered Coconuts

  • Chutney

  • 300 g tin crushed Tomatoes

  • 1 tablespoon Honey

  • 1 handful Cashew

  • 100 g shredded Coconuts

  • 100 g fresh Basil

  • Relish

  • 200 g fresh fresh

  • 2 Onions

  • 1 teaspoon Chilli Oil

  • 1 teaspoon mirin

  • The Journey

  • 4 large flat hamburger rolls

  • 1 Tomato

  • Parsley


  • 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.


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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