Moroccan Turkey Burgers

Ingredients
1tbsp Extra Virgin Olive Oil
400g Lean Turkey Mince
1 Small Onion (finely diced)
1 Thumb-sized piece Ginger (finely chopped)
Couple of handfuls Raisins
1tsp Cinnamon
2tsp Paprika
2tsp Turmeric
2tsp Ground Coriander
Handful Fresh Parsley (chopped)

Method

1. Combine all ingredients thoroughly in a large bowl. Scrunch the meat with the spices with your hands, really get into it!
2. Make 4 slightly flattened burger shaped meat-cakes and chill in the fridge for 20 minutes.
3. Heat the oil in a large frying pan and fry for 6-8 minutes on each side over a medium heat, turning once. Allow the burger to get really dark and charred on the outside and it’ll still be lovely and juicy in the middle. Resist the urge to turn the burger over repeatedly. 

Serve on a bun with hot sauce, some yoghurt, mint and cucumber or serve alongside a large salad and some rice or cous-cous.

I tried this recipe for the first time this Friday, and we’ve been craving them ever since. As is typical with Moroccan cuisine, the ratio of sweet to spicy is just right and the parsley and ginger add a real fresh bite. This recipe is perfect with a cooling yoghurt sauce, made simply by combining grated cucumber, finely chopped mint, salt, pepper and yoghurt.

What sets these burgers apart from the rest in my opinion is the sweetness of the raisins and the bite of the fresh ginger – I insist that you use fresh ginger instead of ground! Additionally, the smell and colour of these burgers will get you salivating at least 15 minutes in advance, which can only be a good thing.

Also, the turkey mince is healthier and leaner than beef mince and takes on the flavour of the spices really well. You can easily make a huge batch of these burgers, store them in the freezer and whip them out at a barbecue or whenever the craving takes over, because believe me, it will!