1 leek, roughly chopped
400g turkey mince
100g feta cheese, cut into chunks
1tbsp chopped fresh parsley
1tbsp capers, drained
1/2 lemon, zest only
1 egg yolk
Salt and freshly ground black pepper
For the dressing:
150g natural yoghurt
Sea salt and freshly ground black pepper
1/2 tsp Dijon mustard
Handful of parsley leaves, finely chopped
Handful of mint leaves, finely chopped
Handful of dill leaves, finely chopped
Juice of 1/2 lemon
Burger buns or gluten free rolls
Grated raw beetroot or coleslaw
To make the dressing simply mix all the ingredients together. Season to taste. Chill until required.
For the burgers, place the leeks in a food processor and process until finely chopped. All the remaining burger ingredients, and process briefly until well combined. Using damp hands, shape the mixture into four large burgers. Place on a greased baking tray and chill for 30 minutes.
When you are ready to cook preheat the oven to 190C, gas mark 5. Place the burgers on a tray and bake for 15 to 20 minutes until golden and cooked through.
To serve cut the burger buns in half, place some lettuce on the bun followed by the burger. then add some grated beetroot and tomato. Finally, drizzle over a little of the dressing and top with the burger bun. Accompany with salad and coleslaw.