Low-carb turkey burgers with kumara 'buns'

ingredients

• • 1 large kumara, unpeeled (see tip)
  • 1/3 cup quinoa flakes
  • 1/4 cup milk
  • 1 courgette, coarsely grated
  • 1 small carrot, coarsely grated
  • 1 small red onion, coarsely grated, plus 1 red onion extra, thinly sliced
  • 400 gram turkey or chicken mince
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoon olive oil
  • 1 large tomato, thinly sliced
  • 100 gram trimmed watercress
  • 1 tablespoon toasted sesame seeds

• Green tahini

  • 1/4 cup tahini
  • 2 tablespoon parsley leaves
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 small garlic clove, crushed

method

• • 1

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

  • 2

    Cut kumara into 12 x 1.5cm-thick rounds, discarding the ends. Place slices in a single layer on oven trays and spray with oil. Roast for 20 minutes or until tender. Cover to keep warm.

  • 3

    For the green tahini: Blend or process all ingredients until smooth. Season to taste.

  • 4

    Combine quinoa and milk in a small bowl. Set aside for 10 minutes.

  • 5

    Combine courgette, carrot, onion, mince, parsley and quinoa mixture in a bowl. Season. Using damp hands, shape mixture into 6 x 8cm patties. Cover and chill for 30 minutes.

  • 6

    In a large frying pan, heat oil on medium. Cook patties for 4 minutes each side until cooked and golden.

  • 7

    Place patties on six kumara rounds and top with tomato, green tahini, watercress, extra onion and remaining kumara rounds. Sprinkle with sesame seeds and serve.

notes

• Buy the fattest kumara you can find, about 10cm in diameter, as it will become the burger “bun”.