These healthy burgers have Oriental flavourings of chilli, cilantro, garlic and lime, enhanced with a dash of soy sauce, and are perfect for a quick, filling family lunch or supper.
method
1. Preheat the grill to medium, then rinse, deseed and finely chop the chillies and put them into a large bowl. Peel and crush the garlic, then rinse, dry and chop enough cilantro to give 3 tablespoons, and add them both to the chillies.
2. Wash any wax from the limes, grate the rind from one and add it to the garlic and cilantro, and reserve the other for a garnish.
3. Add the minced turkey, soy sauce and sesame oil, cornstarch and seasoning. Work the ingredients together with your hands quickly until they become well blended and stick together.
4. Divide the mixture into four equal portions, shape each of them into a burger, then flatten them on both sides using the blunt edge of a knife with a criss-cross, chopping movement. The burgers should be about 4 inch wide.
5. Brush one side of each turkey burger with corn oil, then place them, oiled sides down, on the rack of the grill pan. Brush the tops with the remaining oil and grill them for 10-12 minutes, turning halfway through, until they are golden brown and thoroughly cooked.
6. Meanwhile, bring some water to the boil in a steamer, then rinse, top and tail the Snap peas, and rinse and drain the bean sprouts.
7. When the water in the steamer has come to the boil, place the Snap peas in the steamer basket and sprinkle with salt. Cover and steam for 3 minutes. Then add the bean sprouts, cover again, and steam for 1 — 2 minutes more.
8. Arrange the vegetables on plates, lay the burgers on top, and garnish with the second lime, cut into wedges. Serve hot, with extra soy sauce as an accompaniment.
