Turkey burgers with apple and beetroot salad and onion relish

Blue cheese? For kids? Pfft..as if!

Clearly, you need to choose when to introduce new ingredients to your kids. And you should obviously go ‘light on’ with strong flavoured ingredients to begin with, to let the little ones’ tastebuds adjust. But don’t let your fear get in the way of at least trying. You may just be surprised…

These burgers are a great way to introduce ingredients such as beetroot and blue cheese to kids, and the amounts used can be modified depending on the level of exposure the kids have had to those ingredients. Start off with only a small smear of blue cheese for the kids and build it up once they develop a taste for it.

Makes 4-6 burger patties

For the patties:

800g (approx. 2lbs) turkey mince
1 handful chopped fresh parsley
1 handful chopped fresh spinach, chard or kale
2 cloves of garlic
1 egg
Salt and pepper

For the salad:

1 large beetroot
1 large apple

For the relish:

1 small red onion
2 tablespoons of sherry vinegar (or red wine vinegar)
2 tablespoons of vino cotto

For assembly:

4 bread rolls
100g (3.5oz) blue vein cheese

Method:

Slice the red onion into thin rings. Place in a bowl and pour in the sherry vinegar and vino cotto. Mix well and leave to sit, stirring occasionally (as the onion breaks down, it will become immersed in the liquid).

In a large mixing bowl, add the mince, parsley, chopped greens, 2 crushed cloves of garlic, 1 egg and some seasoning. Mix ingredients with your hands and then form into patties approximately 1cm (1/2 an inch) high and 10cm (4in) in diameter.

Heat a large non-stick frying pan (medium heat) and drizzle a few tablespoons of olive oil. Gently fry the patties for about 5 minutes on one side and then 3 minutes on the other. Remove from heat.

While the patties are cooking, peel the beetroot, and then grate the beetroot and apple. Mix the beetroot and apple and set to one side. Cut the buns in half and toast the insides under a grill.

To assemble, spread some blue cheese on the bottom of the bun, followed by some beetroot salad, a pattie, and then some relish.

LEFTOVER TIP: Any leftover patties are great for school lunches.

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