The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Juicy Turkey & Courgette Burgers with Yoghurt Dip
These homemade burgers are packed with flavour and freshness. Flavour British turkey with courgette, garlic and plenty of fresh mint and coriander. A cooling herby yoghurt sauce on the side for dipping. Fibre-rich quinoa and garlicky greens, flecked with mustard seeds, to pack in more good-for-you veg.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp ground cumin (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh mint (use half)
- 2 spring onion
- 20g ground almonds (use half) (Nuts)
- 80g quinoa (use half) (quinoa (100%))
- 150g British turkey mince
- 1 handful of fresh coriander (use half)
- 1 sweetheart cabbage (use half)
- 1 tsp black mustard seeds (use half) (Mustard)
- 2 courgette
Nutritional Information
Calories: 557
Protein: 51g
Carbs: 40g
Fat: 23g
Ingredients
- 80g quinoa (quinoa (100%))
- 20g ground almonds (Nuts)
- 1 handful of fresh coriander
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 courgette
- 2 spring onion
- 2 tsp ground cumin
- 1 sweetheart cabbage
- 300g British turkey breast mince
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh mint
- 1 tsp black mustard seeds (Mustard)
Nutritional Information
Calories: 520
Protein: 48g
Carbs: 35g
Fat: 22g
Juicy Turkey & Courgette Burgers with Yoghurt Dip
These homemade burgers are packed with flavour and freshness. Flavour British turkey with courgette, garlic and plenty of fresh mint and coriander. A cooling herby yoghurt sauce on the side for dipping. Fibre-rich quinoa and garlicky greens, flecked with mustard seeds, to pack in more good-for-you veg.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the saucepan and set aside.
- Turn the grill to high (240C). Pick the mint leaves from the stalks and finely chop along with the coriander. Coarsely grate 1 courgette, then thinly slice the remaining into discs.
- Make the burgers; combine the turkey, grated courgette, ground almonds, cumin, half the garlic paste, half the mint, half the coriander, a pinch of sea salt and black pepper in a mixing bowl. Mix and form into 6 burgers, around 2cm thick. Transfer to a foil-lined tray and bake for 10-14 mins, turning halfway, until golden and cooked through.
- Trim and roughly slice the cabbage. Heat a large frying pan with 1 tbsp oil on high heat. Add the courgette discs and cook for 1-2 mins, per side, until deep golden brown. Add the cabbage, mustard seeds and remaining garlic paste. Cook for 2-3 mins, until softened. Season with sea salt and black pepper.
- Make the herb yoghurt; in a small bowl, mix the yoghurt, remaining coriander and mint. Season with sea salt and black pepper and mix. Finely slice the spring onions. Check your turkey burger is cooked through; the meat should be white with the juices running clear. Cook for longer is necessary.
- Serve the quinoa on plates alongside the turkey burgers and cabbage. Top with the herb yoghurt and spring onions.
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