The burger mix was turkey mince, the slightly bland and lean meat gives space for spiky red chilli and citrussy coriander. I mixed this together with smoked sea salt for a deep savoury flavour. I then used my trusty burger press (given to me for my birthday by the person who got this food!) to make the patties. As a soothing contrast to the fiery chilli, I stirred some chopped mint into mayonnaise to be spread on to the bun. I hoped the crisp toasted bun would give way to meaty turkey with a pokey bite, then cooled by the refreshing mayo that coats the mouth. A thick slice of tomato finishes off with a fruity taste, accentuating the meaty element with a nice dash of umami.
On the side were some potato wedges. Sliced maris pipers were tossed in a blend of vegetable oil, paprika, oregano, coriander and sea salt and roasted in a hot oven until tender and crisp.
450g turkey mince
½ red chilli, deseeded and finely diced
2 teaspoons smoked sea salt
2 tablespoons of finely chopped coriander leaves
1 beefsteak tomato, thickly sliced
baps, buns or muffins split and lightly toasted
For the mint mayonnaise:
2 tablespoons mayonnaise
6 mint leaves, shredded
- Combine mince, chilli, salt and coriander in a bowl and form into patties.
- Fry on a medium heat on both sides until browned.
- For the mayo, mix mint and mayo together
- Assemble in a bun with a thick slice of tomato and a slather of minty mayonnaise.
Spicy potato wedges:
5 maris piper potatoes, sliced into wedge shapes
3 tablespoons vegetable oil
½ teaspoon paprika
1 teaspoon oregano
1 teaspoon sea salt
½ teaspoon ground coriander
- Mix the dry ingredients into the oil. (I like to use a freezer bag to do this)
- Tumble with the potato wedges, and bake in an oven preheated to 200C for 20 mins, or until crisp on the outside and tender inside.
- Serve with leftover mint mayo.