Turkey and apricot burgers

If you’re caving a burger but looking for a healthier alternative then this tasty creation is perfect.  

Lean turkey mince is lower in saturated fat than beef mince but still makes a proper burger and teamed with these ingredients it’s packed full of flavour.

You will need:

–          500g lean turkey mince

–          2 garlic cloves, finely chopped

–          1 red onion, finely chopped

–          1 pepper, finely chopped

–          Ginger

–          Coriander

–          250g pack of soft apricots, finely chopped

–          Black pepper to season

–          Oil for brushing

Ingredients for turkey and apricot burgers

Ingredients for turkey and apricot burgers

To make:

–          These burgers could not be easier to make – you basically put all of the ingredients, except for the oil, in to a big bowl before mixing together.

–          It’s easiest to mix it all together with your hands to really make sure it’s combined.

–          Make six burgers before brushing with oil and putting under the grill.

–          Cook for 6-8 minutes on each side until they are thoroughly cooked and the meat is no longer pink.

Ready to go under the grill

Ready to go under the grill

They really are that simple. I served mine with roasted vegetables but they would be great served in a toasted wholemeal pitta with salad for lunch as well.


Tastier then they look - I promise!

Tastier then they look – I promise!

Sweet potato and chorizo soup

Sweet potato and chorizo are two of my favourite things so I was excited to try out a recipe with the two combined.

If you’re looking for a quick, nutritious tea then this dish is perfect. I know chorizo is not the healthiest of meats to add to a soup but it gives the dish an abudance of flavour and also makes it a perfect treat meal without being too guilty.

Here’s the recipe for sweet potato and chorizo soup which I made earlier this week and it was truly delicious and very simple to make.

What you need:
– Vegetable oil
– 2 large sweet potato
– four garlic cloves
– seasoning
– 1 large red onion
– 500g uncooked chorizo
– 750ml chicken stock

What to do:

– Start by chopping the sweet potato and red onion in to large chunks.
– In a pre-heated oven of about 200C put the potato, onion and unpeeled garlic cloves in to a roasting tin, sprinkle the oil over and roast for about 25 minutes until soft.
– Whilst the veg is cooking, cut the chorizo in to chunks and fry off, keeping the juices in the pan to add to the soup later.
– When the veg is cooked, peel the garlic and add it all to a pan.
– Add the chicken stock and bring to the boil before simmering for a couple of minutes.
– Blend (depending on how chunky or smooth you like your soup.
– Add the chorizo and the juices and simmer for a further five minutes.
– Season with pepper and you’re good to go.
Enjoy 🙂