Until a few months back I had never made my own burgers. I can hardly believe this now, as they have become a regular part of my repertoire. So incredibly easy, you know what the ingredients are and perfect for such a wide variety of occasions. I stumbled across a recipe similar to this one a while back and have taken the liberty of experimenting slightly with the ingredients. I’ve cooked them under the grill, in the oven, fried them and also had them charcoaled on the BBQ. The first time I served them with a large green salad and an Asian inspired coleslaw (using soy sauce and coconut milk as the dressing) and Yesterday I made these and took them along to a BBQ. I didn’t take a picture when they were done so you’ll have to trust me that they look more delicious when they are cooked!
Ingredients (makes 4-5 burger patties)
450g pack of lean turkey mince (free range if you can), 1/4 finely diced onion, handful of chopped fresh coriander, pinch of dried chilli flakes, tablespoon of Thai Green Curry Paste (the paleo friendly brand I use is Thai Taste – a really natural list of ingredients plenty of brands include nasty additives and the wrong sorts of oil, available in supermarkets too!)
Finely dice the onion, and coriander and add this to the mince along with the Curry Paste and chilli flakes. Mix well so that the paste is evenly spread. Form into burger patties, and rest in the fridge for at least 30 minutes so they hold their shape better during the cooking process.
Then cook! Either on the BBQ or under the grill, turning half way through. I’ve also cooked them on a griddle pan to get a crispy edge, then finish them off in the oven for 20 mins at 180degrees C.
The world is your oyster! Change the meat, change the curry paste for starters!