Falafel Spiced Turkey Burger Recipes

Steps:

• Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
• Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
• Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Steps:

• Add all the burger ingredients, except for the feta, to a blender and blend until smooth. (Make sure your chickpeas are very dry first!)
• Divide mixture into four balls, then make an indent in the middle.
• Place a small block of feta in each indent and roll up again until the feta is completely covered.
• Fry in sunflower oil for 5 minutes until brown on each side.
• Add to a burger bun with lettuce, tomato, salsa, and coriander.
• Enjoy!

Steps:

• In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties.
• Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle.

Steps:

• Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
• Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
• Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don't over-process.
• Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
• Let rest until onions are softened and liquid has cooled, about 25 minutes.
• Cabbage slaw: In a bowl, combine all ingredients.
• Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
• In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
• Cook burgers in batches of 3 for 3-4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
• Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
• Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
• Enjoy!