Harissa turkey burgers

• mixed grains250g pouch g

  (or 250g cooked mixed grains)

• lean turkey↗500g g

  breast mince

• large garlic cloves↗2

  finely grated

• coriander seeds↗1 tsp tsp

  toasted and crushed

• rose harissa↗4 tbsp tbsp
• parsley↗small bunch

  finely chopped

• red peppers↗2
• rocket↗150g g
• rapeseed oil↗2 tbsp tbsp
• lemon↗1

  juiced

• cooked beetroot↗3

  grated

• wholemeal seeded buns4

  toasted, to serve

• medium courgette↗1
• dill↗½ small bunch

  finely chopped

• fat-free Greek yogurt↗4 tbsp tbsp
• low-fat mayonnaise↗2 tbsp

Step-by-step instructions

1. 1

   Cook the grains according to pack instructions. Leave to cool, then tip into a bowl and use your hands to mix in the turkey, garlic, coriander, harissa and parsley. Shape into four patties. Cover and chill.

2. 2

   To make the sauce, coarsely grate the courgette, discarding the seeds, then wrap in a clean cloth and squeeze out any liquid. Put in a bowl and mix with the dill, yogurt, 2 tbsp water and the mayonnaise.

3. 3

   Put the peppers on the barbecue and cook for 10-15 mins or until blistered and starting to char. Or, heat a grill to its highest setting and grill for 15-20 mins, turning halfway. Leave to cool a little, then peel and cut into strips.

4. 4

   Toss the rocket with half the oil and lemon juice.

5. 5

   Brush the burgers with the remaining oil and cook for 6 mins each side. Alternatively, heat the oil in a frying pan over a medium heat and fry for 6 mins each side. Serve with the sauce, peppers, beetroot, buns and salad so everyone can assemble their own burger.