Ingredients
- 1 egg
- ½tsp black pepper
- ½tsp salt
- 1tsp Dijon mustard
- 2tbs finely chopped herbs (oregano, thyme, parsley, chives)
- 2 crackerbreads or 4 crackers, finely crushed
- 450g turkey mince
- 2 beetroot
- 1tbs olive oil
- 1tbs apple cider vinegar
- To serve: Salad leaves, gherkins, mayonnaise, new potatoes or chips
1 Beat the egg in a large bowl with the herbs, mustard, salt and pepper. Add the cracker crumbs and the turkey. Mix to combine and form into four even-sized patties. I weigh them to ensure they are exact. Cover and place in the fridge to let them set.
2 Peel the beetroot and slice it thinly. Cut into fine matchstick pieces then dress with olive oil, vinegar, a pinch of salt and pepper. Set aside.
3 Cook the burgers on a hot barbecue, grill or pan fry till cooked through. Serve in warm brioche buns with salad and the slaw.
