Ingredients
- 2 large shallots
- 4 garlic cloves, crushed
- 2 green chillies, roughly chopped
- 2 lemongrass stalks, trimmed, outer layer removed, roughly chopped
- 2tsp Thai fish sauce
- 1tbsp sunflower oil
- 1kg turkey mince
- 4 spring onions, trimmed and finely chopped
- For the slaw:
- 2cm piece root ginger, finely grated
- 3tbsp mayonnaise
- 3tbsp natural yoghurt
- 2tsp sesame oil
- 2tbsp rice wine vinegar
- ½tsp sea salt
- 1 large shallot, peeled and finely sliced
- 2 large carrots, peeled and cut into thin sticks
- ½ white cabbage, finely sliced
- large handful of coriander, finely chopped
- 1tsp toasted sesame seeds
Instructions
- In a food processor, blend the shallots, garlic, chilli, lemongrass anf fish sauce with half the oil until smooth; set aside. Mix the mince with the paste and spring onions; season well. Divide into 6 patties (or 12 mini ones), place on a baking sheet, covered and leave in the fridge for at least an hour, or overnight, to firm up
- For the slaw, mix the ginger, mayo, yoghurt, oil, vinegar and salt in a large bowl until smooth. Add the veg, toss well to coat and set aside for at least an hour for the flavours to develop. When ready to serve, toss with the coriander and sesame seeds
- Heat the oven to 200C, 180C fan, 400F, gas 6. Heat a griddle or frying pan to hot. Brush the burgers with the remaining oil and fry on both sides for 1 to 2 minutes, or until browned. Remove to a baking sheet and cook in the oven for 12 to 15 minutes, or cook on the barbecue. Serve with burger buns, sliced tomatoes and the slaw.
