DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Ok, I know I’ve said this before but this dish is a serious winner with my 4 year old. It’s true, he does like a lot of different foods but sometimes I’ll get a prominent “mmm….yummy mommy, I like this. You should put it in your cookbook!”
If he asks for seconds, I know I’ve hit a home run. He’s a bit of a grazer so when he finishes the food on his plate and asks for more, it’s usually one of three things; he’s really hungry, he REALLY likes what’s on his plate or he’s going through a growth spurt. This my friends, is one of those dishes that I know he REALLY likes.
One of things I like about this dish is the texture. The grated beet and carrot give these patties a nice texture and a beautiful pinkish, red hue due to the phyto-nutrients from the veggies. The dill adds a lovely freshness offering a nice light and satisfying dish. Earthy, sweet and savoury, it’s no wonder that kids and adults too, enjoy these burgers. I like to serve these with sliced avocado or guacamole. On a bun, no bun, lettuce bun…however you like.
If you’re doubling the batch to make patties and/or meatballs for another meal, freeze them raw then bake, pan-fry or grill when ready.
TURKEY, BEET AND CARROT BURGERS
1 1/2 pound ground turkey breast
1 medium beet, grated
1 large carrot, grated
1/4 cup fresh dill, chopped
1/4 cup capers
2 tablespoons lemon juice
2 garlic cloves, minced
2 egg, whisked
1/2 cup crumbled feta (optional)
½ cup almond flour
½ teaspoon sea salt
½ teaspoon fresh cracked black pepper
2 tablespoons coconut oil
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!