Do you ever feel like you have same 5 or 10 recipes on constant rotation?!
Like most women, I can easily get stuck in a rut when it comes to new meal ideas. So to try and stop it from happening, I meal plan. Religiously. This really helps me think about buying new ingredients, making new meals, and generally NOT getting stuck in a rut. I also make sure I'm surrounded by inspiration.
These are two things that help me keep my diet on track. And I'll be talking about these more in my upcoming webinar (September 7th, 8:30pm: How to Get Healthy, and Stay Healthy, in the Real World).
In the meantime I wanted to share this awesome Goats Cheese Turkey Burger recipe with you. It was inspired by a recipe from Amelia Freer's Cook. Nourish. Glow. book. I would have made the recipe as it was but didn't have a few ingredients, so put my own twist on it (enter gooey goats cheese. YUM) and boy did it work. These will be a regular in our house from now on!
Goats Cheese Turkey Burgers
Serve 4 adults (or 2 adults and 1-2 children)
Ingredients (always buy organic where possible)
- 500g turkey mince
- 1/2 red onion, finely diced
- 1 garlic clove, finely diced or minced
- 1/2 apple, peeled and finely diced
- 4 tbsp chopped herbs (I used 2 tbsp basil, 2 tbsp parsley, but can use anything)
- 2 tsp harrisa paste
- 1 egg yolk
- Salt and pepper
- 50-100g goats cheese
- 1 tbsp coconut oil, cold pressed rapeseed oil or ghee
- Preheat the oven to 200 C/ 180 C fan.
- Place everything apart from the goats cheese and oil/ ghee into a bowl and mix well.
- Divide into 8 equal portions (serving two to each adult) - or see Note 1 of serving kids too. And based on who you're serving, divide the goats cheese accordingly - see Note 2.
- Flatten out the turkey mixture into your hand, place the goats cheese in the middle and gently wrap the meat around the cheese without squeezing too hard in case the burger mix splits. If it does, do your best to seal it otherwise the cheese will leak when you cook it (not the end of the world, but we're aiming for a nice gooey middle).
- Pop them onto a plate, cover with cling film and leave in the fridge for 30 mins.
- Add your oil or ghee to the hot baking tray and swirl around to cover the base, then add your burgers and bake for 20 minutes, turning over gently after 15 minutes.
- Serve with whatever you fancy - burger bun, gem lettuce wrap - or as I did with rocket salad, baked sweet potato sliders and corn on the cob.
- If like me you're serving 2 adults and 1-2 children, divide the mixture into four and split one of the quarters in two to make two kiddie sized burgers. You'll need to use your judgement as to whether that's enough for one child or two. Then redivide the rest into four, serving two each per adult.
- The amount of cheese you use will depend on whether you're serving adults and kids, or just adults. And whether you're including goats cheese in the kids' burgers. I didn't as Jasper won't go near it! I used 12.5g per burger in this case, or just use your judgement. You should be able to see how much cheese will fit into the middle of the burger and you'll soon find out if it's too much or too little!