These burgers are super healthy and have vibrant flavour from the fresh herbs, ginger, lemongrass and turmeric. They can be dressed up with all the burger trimmings, or eaten clean with salads, veggies, garlicky yogurt and plenty of lime juice- a perfect healthy meal for everyone in the family.
I bought some bright yellow fresh turmeric paste from the new farmer’s market in Rose Bay. The stall was called Sanita Wellbeing, website here. They explained to me all the amazing health benefits of turmeric. I was more thinking how the paste would save me from grating the raw turmeric, which stains your fingers terribly! But turmeric is so good for us. Apparently using the root fresh is much more powerful than the yellow powder you can buy. Look for fresh turmeric near the garlic/ginger in large supermarkets or in Asian groceries. Or buy a paste ready made from Sanita.
These burgers go a fun yellow with the turmeric inside, and my son said they ‘tasted like sunshine’ which made me very happy! Actually the rest of the ingredients I think really add to that ‘sunshine’ taste – fresh cilantro (coriander), lemongrass, ginger and lime zest. You just know they are going to taste great! By the way, I use the coriander stems finely chopped in the burgers – they have a lot of flavour. Then you can save the leaves for garnish or salad. These burgers taste perfect with a salad of mint and coriander. I often use herbs for salad leaves.
Simply mix the ingredients together and form into balls with two tablespoons or wet hands. I like to make them small – a little bigger than a meatball but smaller than a normal burger. Let the mixture firm up in the fridge for an hour or so, and then cook on the hotplate part of your BBQ grill. You can press them down a little when they cook on that first side. Turkey (or you can make these with ground chicken) can be very soft, so best on a flatplate rather than over the grates.
If you want to take these burgers to the next level, I suggest making up some Sriracha Peanut Sauce. When I tasted the burgers I knew exactly what they needed to accompany – a sauce with heat, sourness, peanut flavour and texture. The lemongrass is just crying out for that Thai inspired combination!
Here is how you make it:
Sriracha Peanut Sauce
2 Tbsp chunky peanut butter
1 Tbsp Sriracha hot sauce
1 Tbsp hot water
1 tsp honey
1 tsp sesame oil
1 tsp soy sauce
juice of 1/2 lime
Mix the peanut butter with the hot water and mix well. Add the rest of these ingredients together well.
Drizzle over your burgers for extreme flavour!
Here is your recipe for Turmeric and Lemongrass Mini Turkey Burgers:
- 500g/1 lb ground turkey
- 1 spring onion
- 2 Tbsp chopped cilantro/coriander stems
- 1 Tbsp grated ginger
- 1 heaped Tbsp grated fresh turmeric, or 2 tsp dried powder
- zest and juice of 1 lime
- 2 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- ⅓ cup breadcrumbs
- Finely chop the onion and lemongrass. Add to a large mixing bowl.
- Into the bowl, grate the garlic, turmeric and ginger. Add the turkey, chopped coriander stems, lime zest and juice and salt, pepper and bread crumbs.
- Mix well. Use a spoon if you want to avoid hands turning yellow! Shape into small balls using a large melon baller, ice cream scoop or 2 tablespoons. Put the balls into the fridge to firm up for 1 hour.
- Heat a hot plate to medium hot. Spray with oil and place oil side down. Flatten down slightly with spatula. Cook for 3-5 minutes on each side, or until no longer pink in the middle.