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I’m calling this one an Australian recipe because I made it up and I’m Australian, but it could just as easily be American. Turkey is a great meat to use, being leaner than most red meats but tastier than chicken. Sage is a classic pairing and because my son is going through a fussy stage with vegetables I finely grate a carrot into the mix, which adds a pleasant sweetness.
Turkey Burger Recipe
Ingredients
- 500g / 1lb turkey mince
- 1 medium carrot, grated fine
- 1 tsp garlic powder
- 2 tbsp grated parmesan cheese
- 4 leaves sage, chopped fine
- 1 tbsp plain white flour
- pinch each of salt and pepper
Instructions
- Mix all ingredients together in a mixing bowl.
- Take a small handful of mixture at a time, roll into a bowl, and flatten into a patty. Use a burger shaper if you have one, but not essential. You will get 10-12 patties at normal burger size.
- Fry in an oiled saucepan over medium low heat for 5-7 minutes each side until well browned and cooked through.
- Serve in a hamburger bun with your choice of fillings – I like fried onion, cheese, fried egg, salad, sauce and mayo as a basic hamburger.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
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 This Tuscan recipe for what is essentially a vegetable soup is one of my all time favorites, combining rich flavors and textures into a hearty winter warmer. The name ‘ribolita’ comes from the Italian for ‘reboiled’; traditionally this was a soup to use up leftover vegetables and other ingredients which were ‘reboiled’ together the
Continue reading La Ribollita Recipe
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Onions are one of Hollands biggest agricultural exports, and this dish uses them to full advantage. In most other cuisines, onions are chopped fine enough that they aren’t obvious in the finished dish. This recipe takes another approach, showcasing the shape and flavor of the onion and pairing it with some great complementary ingredients.
Continue reading Stuffed Onions
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Meatballs in beer is a classically Dutch winter warmer, traditionally served as an evening meal in the colder months when the sun disappears early. If you can get it, this recipe is most authentic when served with a Dutch beer – Heineken springs to mind – but any lager will do. This tasty dish
Continue reading Dutch Meatballs With Beer
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Everyone has fond memories of spaghetti bolognese, or ‘spag bol’ as it is affectionately known around these parts. Bolognese Ragu originally meant that this was the sauce associated with the Bolognese region of Italy, but this pasta sauce has become synonymous with Italian cuisine for most westerners! Many traditional recipes for Bolognese sauce include
Continue reading How To Make Spaghetti Bolognese
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Soft tortillas are a staple in a huge range of Mexican meals, including classic favorites like burritos, enchiladas, and quesadillas. Tortillas can be baked, fried, or eaten as is either flat or wrapped around tasty fillings. It’s a shame then that so many people buy packet versions, not realizing how easy it is to
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Red lentils are an excellent replacement for meat, with their rich brown color and sweet, nutty flavor adding interest to any dish. Meat eaters will still love this dish though, and avoiding meat in every meal has some real health benefits.
Recipe: Red Lentil Curry Ingredients 375 g packet of red lentils 500 ml
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Kofta are a well known recipe of the Middle East, often served with flat bread. This mildly vegetarian version is served with a spicy tomato chutney, which combines very well with the sweet vegetables in the Kofta balls.
Ingredients
4 cups grated cabbage 3 cups grated cauliflower 1 cup grated carrot 3 cups besan
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An old family favorite, this German interpretation of a western classic uses apple and pickles to add interest.
Ingredients
2 kg potatoes, washed with skins on 1 large onion, chopped finely 1 chicken stock cube 3 or 4 sweet gherkins, chopped 1 or 2 apples, peeled and chopped German style mayonnaise
Method
Boil potatoes
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