Updated: Feb 22, 2019
This is a great looking and great tasting dish. You can make the turkey burgers ahead of time. I made a batch of pork and turkey burgers and then froze them for a quick fix whenever needed.
I often make cauliflower rice, but I came up with this new idea to make celeriac rice instead! My recipe below is for spicy celeriac rice, and can be served with all sorts of dishes.
This can easily be made into a vegan dish by serving it with a vegan burger instead of a turkey burger!
Ingredients for the celeriac rice
1 tablespoon coconut oil
4 cardamom seeds
1/4 teaspoon chilli powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon onion seeds
Salt to taste
Ingredients for the courgette sauce
1 medium courgette
Handful of basil leaves
3 - 4 tablespoons extra virgin olive oil
2 -3 tablespoons apple cider vinegar
1/2 clove of garlic
Salt and pepper
2 tablespoons nutritional yeast flakes
Ingredients for the garnish
1 tomato per person
Salt, pepper and basil to taste
1.5 mushrooms per person
Garlic, salt and pepper to taste
Handful of pine nuts
Ingredients for the turkey burgers
500g turkey leg mince
500g pork mince
1/2 teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons chopped chives.
Put all the ingredients for the burgers into a bowl and using your hands mix together and bind the ingredients. Shape into patties, and put them into the fridge to store until ready to cook
Pan fry the turkey burgers, and then finish cooking in the oven at 160ºC for about 15 mins
Put all the ingredients for the courgette sauce into a blender, whizz together, and check for seasoning. This sauce is served as a raw sauce.
Slice the tomato, season with salt and pepper, and sprinkle with chopped basil
Warm the tomatoes in the oven for 10 mins at 160ºC
Make the celeriac rice: Shred 1 celeriac in the blender.
Heat a tablespoon of coconut oil in the wok.
Add the cumin and coriander and onion seeds for 30 seconds
Add the celeriac and the rest of spices and stir and cook for 5 mins
Season with salt
Slice the mushrooms and then sauté in coconut oil with garlic, salt, and pepper
Toast the pinenuts
Plate it all up together - I started with the celeriac rice, then topped with the sautéed mushrooms, and the burgers, then put the courgette sauce around the outside, and place the tomatoes on the courgette sauce, and sprinkled with toasted pinenuts!