Name: Turkey burgers with couscous and tzatziki recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 125g couscous; 150g cherry tomatoes, halved; 2tbsp freshly chopped mint; 1&frasl;2 bunch spring onions, sliced; 1 lemon, zested rind and 2tbsp juice; 2 sticks celery, sliced

By Sue McMahon

published 17 August 2014

in Recipes

This refreshing take on midweek burgers is perfect for easy summer eating. Serving turkey burgers with couscous and tzatziki instead of the usual chips helps to reduce the calorie count for a dish that's full of flavour but low in fat. If you think you'll miss the bun, try serving these patties in pitta breads instead.

Ingredients

For the couscous:

125g couscous
150g cherry tomatoes, halved
2tbsp freshly chopped mint
1⁄2 bunch spring onions, sliced
1 lemon, zested rind and 2tbsp juice
2 sticks celery, sliced

For the burger:

500g pack turkey mince
1 cooking apple, peeled, cored and grated
1⁄2 bunch spring onions, sliced
1tbsp freshly chopped thyme
2-3 bursts spray oil

For the tzatziki

1⁄2 cucumber, deseeded and chopped
100ml fat-free Greek yogurt

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

To start making the couscous, tip the couscous into a bowl and pour over 200ml boiling water. Stir it well and leave it for about 5 mins to absorb the water.
To make the burger, mix together the turkey, apple, spring onion, thyme and seasoning. Divide into 4 and shape each portion into a burger. Put the burgers on a baking sheet and spray lightly with oil. Place under a grill and cook for about 5-7 mins on each side, spraying again with oil when turning them over about halfway through the cooking time.
Finish couscous by stirring in the remaining ingredients and season to taste with salt and pepper.
To make the tzatzki, stir the cucumber into the yogurt and season. To serve, spoon some tzatziki on to plates, place burgers on top and serve with the couscous.

Top Tip for making Turkey burgers with couscous and tzatziki

You could try other healthy grains like quinoa or freekah in place of the couscous.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.