Turkey Burgers with Beetroot & Cabbage Relish

​This dish is perfect for the warmer weather. The beetroot slaw can be pre-made, stored or canned. The broccoli salad is also served cold with a refreshing dressing.

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Beetroot & Cabbage Relish:

• 1 small cabbage/half a large cabbage (8 cups)
• 5-6 beetroot
• 2 chopped shallots
• 1 cup sugar
• 2 cups white vinegar
• 1 1/2 cups apple cider vinegar
• 1 tbsp chopped ginger
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp paprika

Directions:

• Boil the beetroot in a large pot for 25-30 minutes, drain and let them cool. Wear gloves to peel and chop them into thin slices.
• Chop the cabbage and shallots into thin pieces, add this and the beetroot to a large pot. Add the sugar, vinegar and spices. 
• Bring these ingredients to a boil, then turn the stove top down and let it simmer for an hour and a half. 

We can pickle that!

Turkey Burgers Ingredients:

• 2 packs (400g each) of turkey mince
• 2 tbsp avocado oil
• 1.5 tbsp dijon mustard
• 1 tbsp liquid aminos
• 1 tsp garlic powder
• 4 diced shallots 
• 1/4 cup flat parsley
• 1 tsp tabasco sauce
• Salt & Pepper

Directions:

• Preheat the oven to 190°C/375°F and prepare a flat baking tray with foil. 
• Chop the shallots and parsley and add these to the bowl. Add the turkey mince to the bowl. 
• Add the oil, liquid aminos, mustard, tabasco sauce and spices. Use your hands to mix this and make paddys (this makes 6 large paddys). Place these on the baking trays and cook them for 10 minutes on each side. 

Broccoli Salad Ingredients:

• 2 packages of tender stem broccoli
• 2 tbsp olive oil
• Salt & pepper
• 1 package of radish sprouts (optional)

Directions:

• Prepare the broccoli by removing the end of the woody stems. Dress them with olive oil, salt and pepper and place them on a baking tray.
• Bake for 5-7 minutes at 200°C/400°F. 
• Remove them from the oven and let them cool. Dress them with the lemon peanut butter and tahini sauce. 
• Add 1/2 cup of radish sprouts for an extra kick. 

Lemon Peanut Butter Tahini Sauce