Name: Healthy kumara and turkey burgers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 large kumara (orange sweet potato) (500g), unpeeled (see tip); cooking-oil spray; 1/3 cup (25g) quinoa flakes; 1/4 cup (60ml) milk; 400 gram minced (ground) free-range turkey or chicken; 1 small zucchini (90g), grated coarsely; 1 small purple carrot (70g), grated coarsely; 1 small red onion (100g), grated coarsely; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon olive oil; 1 large tomato (220g), sliced thinly; 100 gram trimmed watercress; 1 small red onion (100g), extra, sliced thinly; 1 tablespoon sesame seeds, toasted; Green tahini; 1/4 cup (70g) tahini; 2 tablespoon fresh flat-leaf parsley leaves; 2 tablespoon lemon juice; 1 tablespoon olive oil; 1 small clove garlic, crushed

Healthy kumara and turkey burgers

This delicious recipe from The Australian Women's Weekly's 'The Sustainable Cookbook' proves that healthy eating can be tasty. This recipe uses sliced kumara as an alternative to buns, and free-range mince.

kumara and turkey burger recipe — The firm texture of sweet potato makes it a perfect nutrient-rich and gluten-free substitute for buns with these paleo turkey burgers.

Makes 6

Prep

30M

Cook

30M

Marinate

40M

Total

Ingredients

1 large kumara (orange sweet potato) (500g), unpeeled (see tip)

cooking-oil spray

1/3 cup (25g) quinoa flakes

1/4 cup (60ml) milk

400 gram minced (ground) free-range turkey or chicken

1 small zucchini (90g), grated coarsely

1 small purple carrot (70g), grated coarsely

1 small red onion (100g), grated coarsely

1 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon olive oil

1 large tomato (220g), sliced thinly

100 gram trimmed watercress

1 small red onion (100g), extra, sliced thinly

1 tablespoon sesame seeds, toasted

Green tahini

1/4 cup (70g) tahini

2 tablespoon fresh flat-leaf parsley leaves

2 tablespoon lemon juice

1 tablespoon olive oil

1 small clove garlic, crushed

Method

1.Preheat oven to 200°C. Oil and line two large oven trays with baking paper.

2.Cut kumara into twelve 1.5cm-thick rounds. Place kumara slices, in a single layer, on trays; spray with cooking oil. Roast 20 minutes or until tender. Cover to keep warm.

3.Meanwhile, make green tahini: Process all ingredients until smooth; season to taste.

4.Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.

5.Combine turkey, zucchini, carrot, onion, parsley and quinoa mixture in a medium bowl; season. Using damp hands, shape turkey mixture into six 8cm patties. Cover; refrigerate 30 minutes.

6.Heat oil in a large non-stick frying pan over medium heat; cook patties for 4 minutes on each side or until golden and cooked through.

7.Place patties on six kumara rounds; top with tomato, green tahini, watercress, extra onion and remaining kumara rounds. Top with sesame seeds.

The kumara needs to be about 12cm in diameter, as it will be the ‘bun’ for the burgers. You can use any roast offcuts from the kumara as chips with the burgers, or chop and use in soups, curries, stews or mash.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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