Fluffy turkey burgers with sauté vegetables - A lighter but tasty attempt for "junk food" made at home

Replacing the beef with ground turkey and the fries (okay, not always...) with some tasty sautéed vegetables we could end up with a really delicious alternative to the customary burgers made at home for the whole family! The burgers keep fluffy and moist thanks to the carrot in the mixture and the herbs add to the flavour. The vegetables cooked almost to a caramelised state are really delicious and all of these ingredients gathered together create a really filling meal which even the kids will like!

Recipe of Simone Kafiry

from the Greek version of "Olive" magazine of "Proto Thema" newspaper

Ingredients (for 4 people)

For the burgers:

500gr. of ground turkey (breasts)

1 clove of garlic, mashed

2 tbsp of grated yellow onion

3 tbsp of finely chopped flat-leaf parsley (or fresh coriander)

1 carrot, grated

1/3 glass of white dry wine (omit for young children)

1 egg white

2 tbsp of olive oil

salt

pepper

For the vegetables:

2 green bell peppers, cut in small cubes

1 red bell pepper, cut in small cubes

1 tea-cup of corn (from a jar or a tin)

2 Spring onions, finely chopped

2 ripe but firm tomatoes, peeled and cut into small cubes

few drops of Tabasco (optional)

2 tbsp of malt vinegar

1 tbsp of brown sugar

olive oil

salt

pepper

To serve:

4 burger buns

2 green "horn" peppers, cut in in half lengthwise (no seeds)

mild or hot mustard

1-2 tbsp of mild or hot ketchup

Method:

In a small frying pan sauté the garlic and the grated onion in medium heat with the oil until they are softened.

Put the rest of the burger ingredients in a large bowl, add the sautéed onion and garlic and knead thoroughly with your hands until you have a homogeneous mixture. Divide the mixture equally and shape into 4 thick burgers. Transfer on a plate and leave in the fridge.

Brush with some oil a non-stick frying pan (or a cast-iron skillet) and put on medium-high heat to warm very well. Get the burgers out of the fridge and cook for about 8-10 minutes on each side. Transfer on a plate and keep them warm.

In the same pan, add 1 tbsp of olive oil and sauté the corn along with the peppers, the Spring onions and the tomatoes, gently stirring for a couple of minutes until they are lightly softened. Season with salt and pepper, add the sugar, the Tabasco (if used) and pour with the vinegar. Sauté the ingredients for another 3-4 minutes, always gently stirring until they become lightly caramelised.

In a small bowl beat the mustard and the ketchup until well blended. Cut the "horn" peppers lengthwise and fill each half with the mayo/ketchup mixture.

Cut the buns in half and lightly toast under the grill (or in a toaster). Divide the vegetables on each bun and place the burgers on top.

Serve immediately with the "horn" peppers on the side.