• Cath

Turkey burger with celeriac rice and courgette sauce

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 celeriac

  • 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.


Directions


  1. 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

  2. Pan fry the turkey burgers, and then finish cooking in the oven at 160ºC for about 15 mins

  3. 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.

  4. Slice the tomato, season with salt and pepper, and sprinkle with chopped basil

  5. Warm the tomatoes in the oven for 10 mins at 160ºC

  6. Make the celeriac rice: Shred 1 celeriac in the blender.

  7. Heat a tablespoon of coconut oil in the wok.

  8. Add the cumin and coriander and onion seeds for 30 seconds

  9. Add the celeriac and the rest of spices and stir and cook for 5 mins

  10. Season with salt

  11. Slice the mushrooms and then sauté in coconut oil with garlic, salt, and pepper

  12. Toast the pinenuts

  13. 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!

©2018 by True Zest Kitchen.