• 1.5 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 500 g turkey thigh mince
  • 31 g fresh coriander, chopped
  • 1 tbsp galangal paste
  • 1 ½ red chillies
  • Zest and juice of 1 lime
  • 200 g pak choi, sliced thickly
  • 2 part-baked half ciabatta, halved, sliced down the middle and toasted
  • 4 tbsp peanut satay dip
  • 200 g carrot, grated
  • 100 g green cabbage, sliced
  • 200 g red onion, sliced


  1. 1

    Preheat the oven to 180°C, 160°C fan, gas 4. Heat ½ tablespoon of the oil in a pan and cook the onion for 5 minutes, adding in the garlic for the last minute. Spoon into a bowl with the turkey mince, half of the coriander, the galangal paste, half a chilli (finely chopped) and the lime zest. Mix to combine and then shape into 4 patties.

  2. 2

    Brush the burgers with ½ tablespoon of the remaining oil, then cook on a hot griddle pan or BBQ for 3-4 minutes on each side, until golden. Transfer to a baking tray and cook in the oven for 10-15 minutes, until cooked through.

  3. 3

    Meanwhile, brush the remaining oil over the pak choi slices and griddle for 2 minutes on each side. Put the pak choi onto the toasted ciabatta halves and top with the burgers. Spoon over the peanut satay dip and add a few chilli slices.

  4. 4


    To make the slaw, in a bowl, mix the carrot, cabbage, red onion, coriander and half a finely chopped chilli, then pour over the lime juice. Serve alongside the burger.


    Cook’s tip: save time by serving this with a ready-made coleslaw.

Nutritional Details

Each serving provides
  • Energy 1499kj 358kcal 18%
  • Fat 16.6g 24%
  • Saturates 1.5g 8%
  • Sugars 14.0g 16%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 343kj/82kcal

Each serving provides

41.1g carbohydrate 6.2g fibre 7.8g protein

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