Mini Turkey Burgers with Cucumber, Chilli and Dill Relish

Mini Turkey Burgers with Cucumber, Chilli and Dill Relish

These spicy little bites make wonderful canapés when served with a refreshing cucumber relish flavoured with chilli and dill.

Having turkey, vegetables, herbs and spices as the main ingredients, they are really tasty but quite low in fat, and, if you choose Greek yoghurt rather than sour cream, the relish is a very healthy option too.

If you want to make the burgers as a meal or snack rather than canapés, simply increase the size and adjust the cooking time accordingly, then serve in fresh bread rolls with a crisp side salad or, for a more substantial meal, with crunchy potato wedges.

Cucumber, Chilli and Dill Relish

Ingredients:
Quarter of a cucumber
A small handful of dill
1 red chilli
1 lemon
4-5 tablespoons of sour cream or thick Greek yoghurt
Salt and freshly ground black pepper

Preparation method:
1. Peel and dice the cucumber finely. Wash and chop the dill finely. Deseed and chop the red chilli very finely. Mix all three together in bowl, then add the sour cream or yoghurt and combine well. Squeeze in the juice of half the lemon and season well with salt and black pepper. Taste and adjust accordingly; you may want to add chilli for more heat, a little more lemon or more seasoning.
2. Cover and place the bowl in the fridge to chill while you prepare and cook the turkey burgers.

Mini Turkey Burgers

Ingredients:
450g minced turkey
1 small red onion
2 cloves of garlic
1 red chilli
1 teaspoon of ground cumin
1 teaspoon of ground coriander
A handful of fresh parsley
Salt and freshly ground black pepper
Sunflower oil

Preparation method:
1. Put the turkey mince into a large bowl. Chop the red onion very finely, crush the garlic cloves and add to the mince. Deseed and chop the red chilli finely and add that too. Sprinkle in the cumin and coriander. Finally, wash and chop the parsley finely and add it to the mince. Season, then mix everything together thoroughly.
2. Wet your hands, then take a little of the mixture and form it into a small ball, placing it on a plate dusted with flour. Repeat until all the mixture has been used up. Heat a little sunflower oil in a large non-stick frying pan, then cook the tiny burgers in batches over a gentle heat for 4-5 minutes on each side, or until the burgers are browned on the outside and cooked through in the middle.

When cooked, present the little burgers arranged on a platter or large dish, with a bowl of the chilled relish to serve alongside and sprigs of dill to garnish.