This recipe uses turkey thigh mince which is higher in zinc than breast mince – an important mineral for immune support and healthy skin, which means it may help you recover from any birth wounds, such as a Caesarean section. Both the broccoli and turkey provide iron. Serve in a wholemeal bun with slices of tomato and pickles.
For the turkey burgers
- 1tsp mild olive oil
- ½ red onion, finely chopped
- 500g turkey thigh mince
- 1 small head of broccoli florets, finely chopped
- 2 eggs
- 90g ground almonds
- 1 pack of feta cheese, crumbled
- Salt and pepper, to season
For the tzatziki
- 1 carrot, peeled and grated
- ½ large cucumber, peeled and chopped into small cubes
- 7-8 small cherry tomatoes, quartered
- Juice of 1 lemon
- 250g Greek yogurt
- ½tsp sumac
- ¼tsp garlic salt
- Salt and pepper, to taste
- Fresh, chopped herbs – mint, chives and dill work well
- Preheat the oven to 180°C/160°C fan/Gas 4.
- Heat the olive oil in a non-stick pan and gently fry the red onion for about 5 minutes, until soft.
- In a large bowl, mix the turkey mince with the red onion. Add the rest of the ingredients, and mix well using your hands.
- Shape into individual burgers and place on baking parchment on a baking tray. Cook in the oven for 40 mins.
- To make the tzatziki, peel and grate the carrot into a bowl. Peel the cucumber and chop into small cubes, before adding to the bowl. Wash and quarter the cherry tomatoes, and add to the mixture, before squeezing in the juice of 1 lemon.
- Add the Greek yogurt, sumac and garlic salt and mix together with the vegetables and lemon juice. Season to taste, and add fresh chopped herbs if using.
Watch this video to see Fig & Bloom’s nutritional therapist talk about the three key nutrients in this dish.