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SERVES

2

Bengal Burgers with Lemon and Pomegranate Raita

INGREDIENTS

GF Option: Choose wheat free brown rolls for a gluten free meal.

 

For the Burgers:

1 packet of Mallon’s Low Fat Turkey Sausages, skin removed

1 small piece of fresh ginger, peeled and grated

1 garlic clove, crushed

1/4 teaspoon garam masala powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon turmeric powder

A tiny pinch of chilli flakes

A small handful of fresh coriander, finely chopped

A small handful of fresh mint, finely chopped

A little salt

 

For the Lemon and Pomegranate Raita:

2 tablespoons of fat free natural yogurt

1/2 cucumber, deseeded and cut into chunks

1/4 red onion, peeled, cut in half and finely sliced

1 tablespoon of pomegranate seeds

The grated zest of 1/2 a lemon

 

To serve:

2 small wholemeal gluten free burger buns

1 beef tomato

A handful of rocket leaves

METHOD

Place the sausage meat into a large bowl and add grated ginger, crushed garlic, garam masala, cumin, coriander, turmeric, chilli flakes, chopped fresh coriander and mint and mix well. Divide the mixture in two, roll into balls and then pat flat to make 2 burger patties. Place under a hot grill and cook for 5 – 7 minutes on both sides until thoroughly cooked.

 

Lemon and pomegranate raita

Mix the raita ingredients together and set aside while the burgers cook.

 

To serve

Toast the buns just before assembling the burgers, rocket and beef tomato, top with a spoonful of raita and serve the burgers with a large green salad.