Turkey, feta and olive burgers

Serves: 2

Makes: 2

Time: 42 minutes

Ingredients

250g turkey mince
75g feta cheese, diced
12 pitted black olives, finely sliced
1 tsp dried oregano
1 tbsp ground polenta for dredging
¼ tsp black pepper
2 burger baps

Method

Place the turkey, feta, olives and oregano in a bowl and grind the pepper into it. Mix thoroughly with your hands breaking up any large pieces of cheese. Once well combined, leave for 20 minutes or so for the flavours to develop.
Time: 25 minutes.
Put a frying pan on to a fairly high heat and add the oil. While the pan is warming up, form the turkey mixture into 2 burger patties about the size of the baps. Dredge both sides with polenta (fine is good) to prevent sticking in the pan.
Time: 5 minutes.
Fry the burgers for 5 to 6 minutes per side turning once. The outside should be a good crusty brown colour and the turkey must be cooked the whole way through. While the burgers are frying split the baps, toast if desired and prepare any toppings. Once the burgers are fully cooked, assemble in the baps and serve.
Time: 12 minutes.

If you don't have feta you can use any salty, crumbly cheese - Wensleydale is a good alternative. The cheese and olives mean that this recipe requires no further salt to be added.

The burgers are good with mayonnaise, french mustard, lettuce, tomato and/or cucumber.

Roast potatoes with chilli, mint & preserved lemon is a great accompanyment too.

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