Low-carb turkey burgers with kumara 'buns'

This tasty low carb burger recipe sees traditional buns substituted for delicious kumara. Serve stacked with salad, homemade turkey patties and green tahini for a quick, easy and delicious family meal

By Jennene Plummer
  • 15 mins preparation
  • 25 mins cooking
  • 30 mins marinating
  • Serves 6
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  • 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


  • 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.


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