Turkey Burger with Fermented Beetroot Relish
Cooking: 1 hour + fermentation time
- 250g Steggles turkey breasts, no skin, butterflied
- 4 tbsp. lemon thyme, stems removed
- 2 tsp. lemon zest
- 1 large lemon, juice
- 2 garlic cloves, crushed
- 1 tbsp. extra virgin olive oil
- 2 tsp. Murray River sea salt
- 2 tsp. fresh pepper, ground
- 4 small roasted beets
- 1 cup dried prunes/plums
- 2 medium pears, peeled and chopped
- 2 tbsp. apple cider vinegar
- ¾ tsp. ground mixed five spices
- ¼ cup beetkvas
- 4 multigrain or wholemeal buns, cut in half down the middle, drizzled with olive oil and toasted on the BBQ for 20 seconds each side
- 1 avocado, sliced
- 1 cup of lettuce of your choice
- To make the beetkvas, peel and cut the beetroots into quarters or medium size cubes, place into a jar with salt and enough filtered water to cover the beetroots. Using a muslin cloth, secure with a rubber band and store away from sunlight for two-four weeks until fermented.
- Marinate the turkey breasts in lemon thyme, zest and juice, garlic oil and salt and pepper for 15 minutes.
- For the beetroot relish, put the prunes into a pot and add water just to cover, setting over low heat for 5-10 minutes. Add the pears, chopped beets, pears, apple cider vinegar, Beetkvas culture and spices. Continue to simmer until soft, around 20-30 min. Remove from heat and drain, reserve the liquid.
- Pour into glass jars and cover each jar with a tea towel or muslin cloth, tightened with a rubber band. After that, taste and move to cold storage. Keeps for months in the fridge.
- Preheat the BBQ to medium temperature. Cook the marinated turkey on the BBQ or a grill pan for 3-4 minutes each side.
- Assemble the burger on the bun with a spoonful of beetroot relish, radicchio lettuce, avocado and turkey. And eat!!!
Turkey Burger with Fermented Beetroot Relish as featured on Good Chef Bad Chef.