Turkey Burgers with a Tamarind Glaze

Turkey is a great lean protein, and this recipe is full of flavour and I love this sweet and sour tamarind glaze. Serve with rice or other veg for a delicious dinner or add a bun and all the toppings for a great lean burger option. You can also make smaller meatballs if you want. You will find tamarind paste in an Asian foods supermarket or a well stocked larger supermarket. It keeps in the fridge once opened and is delicious.

Turkey Burgers

Makes 4 or 8 smaller meatballs

250g turkey mince

1 white onion

1 heaped tsp curry powder

1tbsp oil divided

Oven at 170C

Heat the oil, dice the onion and red chilli, add to the oil and stir well . After about 5 minutes, tip in the curry powder, a small splash of water, mix well and cook until onion is soft. Set aside to cool, then tip into the turkey mince, mix well, season with salt, shape into 4 patties and fry for 1 minute a side then put onto a baking tray and finish in the oven for about 20 minutes until fully cooked.

Tamarind Glaze

½ tsp each of cumin and coriander seeds

1 blackpeper corn

1 dried red chili

1tbsp tamarind paste

100ml water

1tbsp each of tomato puree, balsamic vinegar, tomato ketchup and honey

1tbsp fresh coriander chopped

 Heat a frying pan over a medium heat, toast the cumin coriander pepper corn and chilil until fragrant then add to a blender with the tamarind paste and the water and blitz for 30seconds until like a dark sauce.

Tip into the frying pan, add everything else except the coriander, stir well and heat gently until it reduces a little, just a few minutes.. Taste and adjust for sweetness if needed. Add 1 tbsp of fresh chopped coriander just before serving.