Thai Burger With Turkey Mince and Kale
Turkey breast mince is high in protein and amino acids, low in calories, carb free and low in fat. No need to cook the Kale beforehand; just finely chop it, add to the turkey mince along with all the other ingredients and shape it into the desired size you like. Rest them in the fridge until ready to cook; they can be frozen at this stage or even after cooking.
Ingredients
- 1 ½ tablespoon yellow curry paste - yellow
1 medium egg
2 tablespoons fish sauce
2 teaspoon palm sugar
1 medium lime juice - juice and zest
1 tablespoon cornflour
2 cups kale - removed from stems and finely chopped
1 pound ground turkey (minced turkey)
2 stalks spring onions - finely sliced
4 pieces kaffir lime leaves - finely sliced
1 teaspoon rice bran oil - for cooking
Instructions
- Mix curry paste, egg, fish sauce, sweetener, lime juice and zest. Once combined whisk in the cornflour, removing any lumps.
- Add the rest of the ingredients and mix well (time to get your hands dirty). Shape into cakes or balls, cover and let them rest in the fridge for 30 mins.
- Place a large fry pan over medium heat with 2 tbs oil, cook for 4-7 mins each side. I place a lid on my fry pan to cook them quicker, totally optional. You could also cook them in the oven at 180c fan forced for 10-15mins , turning once. They just don’t caramelise as much in the oven.
Notes
To recreate the burger, I use
- buns of choice
- peanut satay sauce
- Asian salad-mint
- coriander
- spring onion
- Thai basil
- lime juice
- and vegetables of choice.
Nutrition
Calories: 207kcalCarbohydrates: 8gProtein: 33gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 110mgSodium: 809mgPotassium: 560mgFiber: 2gSugar: 3gVitamin A: 4393IUVitamin C: 38mgCalcium: 117mgIron: 2mg
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