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Pepper, houmous and turkey burgers recipe

Pepper, houmous and turkey burgers recipe

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These simple pepper, houmous and turkey burgers can be cooked on the barbecue or your hob! Use turkey mince for homemade burger patties and barbecue until golden. Serve with honey mustard spinach and potatoes. See method

  • Serves 4
  • 35 mins plus BBQ preheating
  • 636 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 500g new potatoes, halved if large
  • 500g turkey breast mince
  • 1 egg yolk
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
  • 10g fresh parsley, finely chopped
  • 3½ tbsp olive oil
  • 2 peppers, halved and deseeded
  • 100g houmous
  • 125g baby spinach
  • ½ medium red onion, finely sliced
  • 2 tsp Dijon mustard
  • 2 tsp clear honey
  • 4 white batch rolls
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2675kj
    636kcal
    32%
  • Fat

    24g 35%
  • Saturates

    4g 21%
  • Sugars

    9g 10%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 61.2g Protein 43.9g Fibre 6.2g

Method

  1. Preheat the barbecue 40 mins before cooking. It’s ready when the flames have died down and the coals are white and ashy. Alternatively, preheat the grill to high.
  2. Boil the potatoes for 20 mins in salted water until tender, then drain. Put the mince, egg yolk, garlic, lemon zest and parsley in a bowl with some seasoning. Mash with clean, slightly oiled hands to combine, then form into 4 burger patties.
  3. Use 1 tbsp oil to brush the patties on both sides, and brush the pepper halves with another ½ tbsp oil; season. Cook for 6-8 mins each side until the burger are cooked through and the peppers are softened.
  4. Whisk the remaining 2 tbsp oil with the mustard, honey and lemon juice in a bowl. Add 100g spinach and the potatoes; toss to coat.
  5. Split the rolls and grill for 30 secs until golden. Load the bases with 1 heaped tbsp of houmous, the spinach leaves, red onion, pepper, burgers and the bun lids. Serve with the dressed spinach and potatoes.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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