LOW FAT FRAGRANT THAI SPICY TURKEY & PORK OPEN BURGER

 

FRAGRANT SPICY TURKEY & PORK BURGER WITH LEMONGRASS, GINGER, HARRISA, FRESH CORIANDER & CHILLIES

 

INGREDIENTS

(makes 6 burgers)

 

500g Turkey mince

500g pork mince

2" fresh ginger grated

1 lemongrass grated

2 hot red chilli fine diced/sliced

1 tbsp madras curry powder

1 tsp ground turmeric

1 tsp harissa paste

1 tsp tamarind paste

1/2 tsp ground coriander

3 tbsp. fresh coriander

salt & white pepper

fresh baby plum tomatoes

sour cream

 

FOR THE CHAPATI WRAP

165g chapatti or wholemeal flour

115ml water

1 tsp oil

3/4 tsp of salt

 

First make the chapati wrap, mix all the ingredients together, knead for a few minutes and then rest for 10 minutes, take the dough and cut into 6 balls, then roll out to thin disks that just fit your frying pan, dry pan fry until puffed up & browned on each side.  Keep warm wrapped in a heated tea-towel.

 

Meanwhile take the turkey and pork mince and add the lemongrass, ginger, turmeric, 1 chilli, madras powder, harissa and tamarind paste, coriander powder and 2 tbsp of fresh coriander then season with salt and pepper. 

 

Mix well together and form into 6 patties.  In a non stick pan or plancher cook the patties until nicely caramelised, I like to add some water and place a saucepan lid on top of the frying pan or plancher to finish of the patties with a blast of steam, this helps keep the pattie juicy and ensures the pattie is cooked all the way through.

 

Load your chapatti wraps with some sour cream, coriander, chillies, the burger and top with more sour cream, coriander, chillies, fresh tomatoes and enjoy.