Ingredients Burgers & Buns

  • 2-Packages HHR Pastured Turkey Ground
  • 1 large Orange Sweet Potato unpeeled
    cooking-oil spray
  • 1/3 cup (25g) quinoa flakes
  • 1/4 cup (60ml) milk
  • 1 small zucchini (90g), grated coarsely
  • 1 small purple carrot (70g), grated coarsely
  • 1 small red onion (100g), grated coarsely
  • 1 tablespoon finely chopped parsley
  • 2 tablespoon olive oil
  • 1 large tomato (220g), sliced thinly
  • 100 gram trimmed watercress
  • 1 small red onion (100g), extra, sliced thinly
  • 1 tablespoon sesame seeds, toasted

Green Tahini Sauce

1/4 cup (70g) tahini

2 tablespoon fresh flat-leaf parsley leaves

2 tablespoon lemon juice

1 tablespoon olive oil

1 small clove garlic, crushed

How to make:

1)Green tahini: Process all ingredients until smooth; season to taste.

2)Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.

1/4 cup (70g) tahini

2 tablespoon fresh flat-leaf parsley leaves

2 tablespoon lemon juice

1 tablespoon olive oil

1 small clove garlic, crushed

1)Green tahini: Process all ingredients until smooth; season to taste.

2)Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.

Sweet potatoes Buns

Preheat oven to 200°C. Oil and line two large oven trays with baking paper.

Cut sweet potatoes 1.5cm thick.

Roast in the oven for 20min. or until tender.

Mixing

Combine turkey, zucchini, carrot, onion, parsley and quinoa mixture in a medium bowl; season.
Using damp hands, shape turkey mixture into six 8cm patties.

Cover; refrigerate 30 minutes.

Heat oil in a large frying pan over medium heat; cook patties for 4 minutes on each side or until golden and cooked through.

Place patties on six sweet potatoes rounds; top with tomato, green tahini, watercress, extra onion.Top with sesame seeds.