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Serves 4


330g turkey mince

2 teaspoons Dijon mustard

1 egg, whisked

2 spring onions, finely chopped (white part only)

1/2 cup quinoa flakes

1 garlic clove, crushed

1 tablespoon finely chopped mint

1 teaspoon lemon zest

Salt and pepper to season

To serve: gluten free burger buns (quinoa bun recipe to come), sliced tomato, fresh sliced beetroot or roast beetroot, red onion, kale or rocket, sliced avocado, mustard, chutney or cranberry sauce (as desired)

To make the burgers combine all of the ingredients in a bowl and knead together using your hands. Split the mix into 4 large golfballs and place on a plate. Flatten the balls into patties and transfer to the fridge to set for 1 hour. Remove from the fridge 10 minutes prior to cooking. Heat a large non-stick fry pan and heat a tablespoon of oil in the pan over a medium high heat. Place the burgers in the pan and cook for 10 minutes on one side before turning and cooking for 10 minutes on the other side. Serve with toasted gluten free burger buns, veges and mustard or toppings of choice.















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