Corn and Turkey Burgers with Zatar Yoghurt
Post-Christmas I find I just can't get enough of Turkey. I always think it is such a shame that I only eat the full spread once a year. Normally after the rush there are loads of great deals on Turkey Meat, so it is well worth buying it and keeping it in the freezer for future feasts. You can buy the whole bird and joint and mince it for ease and space saving. I love to make these burgers with the mince.
What you'll need
Burgers
Makes 9
500g Turkey Mince
150g tin of Sweetcorn (drained)
1 Egg (beaten lightly)
40g Spring Onions (finely sliced)
3 Tbsp Finely Chopped Coriander
1 tsp Cumin
Salt and Pepper
1 Clove Garlic (grated)
Zatar Yoghurt
100g Greek Yoghurt
100g Soy Yoghurt
1 Tbsp Zatar
2 Tbsp Lemon Juice
1 Tbsp Garlic infused Olive Oil
Salt and Pepper
1
For the Burgers
- Take the Turkey Mince and Egg and combine in a bowl with your hands.
- Then add the Sweetcorn, Spring Onions, Coriander, Garlic, Cumin and finally the Salt and Pepper.
- Mix well, again with your hands. The mix should be so full of sweetcorn and herbs that it only just stays together.
- Using your hands shape the meat into 9 torpedo shaped burgers and press them slight flat and then set them aside in a baking tray ready to fry.
- Preheat your oven to 180ºC.
- Take a non-stick pan over a medium heat and add butter and olive oil (tbsp each). Fry around 4 burgers at a time, until the colour of the outside is a lovely rich golden colour. This should take 5 mins on each side.
- Return all the fried burgers to the baking tray and place in the oven for 20mins while you make your Yoghurt and salad.
2
For the Zatar Yogurt
- Blend the Yoghurts together with a spoon until smooth.
- Add the lemon juice and spices and mix well.
- Season further to taste.
- Finally pour on the Olive Oil and stir very lightly.
- Serve alongside the burgers, straight away with your choice of salad and bread.
I recommend eating these with a tomato salad like my Tomato, Chilli and Pepper Salad and Green Salad with only Lemon and Olive Oil as a dressing and plenty of chopped herbs atop. For Bread try seeded loaves that include pumpkin seeds.
