Simple, exiting, wholesome.
Lately I’ve been making a lot of meatballs & mini burger variations. Because, they’re fun to eat, great hot or cold, high in protein, and can be re-created into many dishes.
They’re also easy for my little human to eat, and a fabulous way to get in extra nutrients from herbs, spices etc.
This recipes makes 18 mini burgers, but you could make bigger ones if you preferred.
I used turkey mince, but chicken mince would work too. Turkey is a very lean meat so need additional fat and flavour or it can dry out quickly when cooked. If choosing chicken mince, always look for free-range and antibiotic free chicken. Organic and free-range is even better.
Ingredients
400g Turkey mince or Chicken mince
1 egg
1/4 cup whole flaxseeds
1 long red chilli finely chopped
1 garlic clove minced
1 tbsp ginger finely chopped
1 shallot finely chopped
2-3 tbsp finely chopped coriander
1 tbsp tamari
1 -2 tsp sambal oelek
Sesame seeds
Ghee or sesame oil for frying
Method
Ground flaxseeds into a rough flour, in a high speed food processor or mortar and pestle.
In a large bowl combine all ingredients except oil and sesame seeds.
On a large flat plate, pour out the sesame seeds.
Using 2 teaspoons, create a ball with the turkey mixture and lightly roll onto the sesame seeds gently flattening into a mini burger shape. Repeat until you have coated 6-8 balls.
Heat the oil in a large non-stick pan, and fry the first batch of burgers on a medium heat, turning regularly. Cook for about 7 minutes or until they feel bouncy. Be careful not to over cook them or they will become dry.
Remove burgers from heat and place onto aluminium foil (lightly wrapped) to keep warm. Then repeat until all burgers are cooked.
Serving suggestions
Sautéed greens & brown basmati rice + extra tamari, fried shallots and chilli.
Asian style salad with shredded red cabbage, white cabbage & carrot, bean shoots, coriander and lime & tamari dressing.
As they come, hot or cold as a snack.