Thai turkey burgers with rice noodles and pak choi

When you have the right tools, things like homemade burgers are nowhere near as intimidating. This recipe basically involves shoving everything in a food processor, hitting the button, doing some modelling (plasticine like, as opposed to Ms Campbell or Moss) and voila!

If you’re on the fence about the benefits of such a hefty kitchen appliance then click here so we can convince you!

These burgers are delicious, with the fish sauce stopping them from tasting dry, and the chilli giving them a little kick. We would quite happily eat them with anything, but pak choi’s nice…

Serves 2 (with burgers to go in the fridge for another day)


500g turkey mince

1 small onion (or 4 shallots if you’re feeling fancy) roughly chopped

1 garlic cloves, crushed

1 bunch of coriander

1 tsp red chili

2 tbsp fish sauce

1/2 tsp sea salt

1/2 tsp ground black pepper

Oil to fry

2 portions of rice noodles

4 heads of pack choi

What to prep:

Put all the ingredients (apart from the oil, noodles and pak choi) in your food processor and blitz until smooth.

Shape into 8 burgers with your hands, about 3/4 inch thick.

Heat a grill pan over a medium heat. Cook the burgers for 8 minutes on each side.

These can be kept in the fridge for 4 days.

When you’re hungry:

In a frying pan, heat some olive or coconut oil and stir fry the pack choi for around 4 minutes

In another pan (sorry about the washing up), cook the rice noodles using the packet instructions.

Either warm the burgers through in the frying pan, or the microwave.

Assemble your meal (in the manner of your chosen Avenger….)