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Total time

50 minutes


  • burger
  • 500 g turkey mince (breast meat)
  • 1 tablespoon ‘lazy’chilli
  • 1 tablespoon ‘lazy’garlic
  • 1 tablespoon ‘lazy ginger
  • 1 tablespoon rice flour (or gluten-free flour)
  • 1 tablespoon sesame seeds
  • 1 egg
  • 9 tablespoons fresh corlander (finely chopped)
  • sea salt
  • black pepper (freshly ground)
  • 1 tablespoon olive oil
  • asian slaw
  • 100 g fine rice noodles (pre-cooked)
  • 1 tablespoon sesame oll
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons sweet chilli sauce
  • 1 red chilli (small, deseeded and diced)
  • 1 fresh lime juice of
  • 4 carrots (trimmed and grated)
  • 1 courgette (large, trimmed and grated)
  • 1 red onion (peeled and finely sliced)
  • 1 red pepper (deseeded and sliced)
  • 1 green pepper (deseeded and sliced)
  • 1 head pak choi (sliced)
  • bunch spring onions (trimmed and finely chopped)
  • 3 tablespoons fresh coriander (chopped)
  • sea salt
  • black pepper (freshly ground)
  • 1 teaspoon black sesame seeds


  1. Start by making the Asian slaw. Mix together in a bowl all the ingredients apart from the sesame seeds, cover and place in the fridge for 15 minutes. Before serving, check the seasoning and then sprinkle over the black sesame seeds. To make the burgers: combine the turkey mince with all the remaining ingredients apart from the olive oil, ensuring the flour and egg are incorporated well before seasoning. The best way to do this job is to mix everything with your hands — just wash them thoroughly afterwards. To cook the burgers, preheat an oven to 190°C/375° F/Gas 5. Meanwhile, divide the burger mix into four. Preheat a non-stick pan with an ovenproof handle and add the olive oil. Place a 90-mm (3.5 inch) pastry cutter (if you are feeling flash) in the pan. Spoon a quarter of the burger mix into the cutter, press down well and remove the cutter to leave a neat patty. Repeat the shaping process three more times. If you don\'t have a pastry cutter, don\'t worry — Just shape the mixture into rustic burger patties with your hands. Lightly colour the burgers for 2 minutes on each side, then place the pan in the preheated oven for 10-12 minutes. (If you don\'t have an ovenproof pan, arrange the burgers on a non-stick baking tray instead). Check the burgers are cooked through (just cut into one with a knife and make sure they are piping not and there’s no raw meat inside), then serve with the Asian slaw.
  2. View the recipe instructions at

Contains allergens
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