Asian Burgers with Spicy Slaw

Serves: 4 

By Nat Beerworth

Who says being on a diet means you can’t eat burgers? These Turkey burgers are a really nice compromise.



2 cups shredded cabbage (mixed green and red)
1 tbsp rice vinegar
2 tsp chives (minced)
2 tsp cilantro (minced)
1 tsp sugar
1/2 tsp salt
1/2 cup fat free mayonnaise
3-4 tsp Sriracha sauce (optional)
500g ground turkey breast
1 tbsp soy sauce
2 tsp fresh ginger (minced)
2 tsp garlic (minced)
4 whole wheat light hamburger buns
1 cup thinly sliced cucumbers



  1. In a bowl, combine the cabbage, rice vinegar, chives, cilantro, sugar, salt, mayonnaise and Sriracha sauce (if using). Mix well.
  2. Combine the ground turkey, soy sauce, ginger and ginger. Mix well.
  3. Form the ground turkey mixture into four equal patties.
  4. Grill the patties for 3 – 5 minutes per side, or until the center of the pattie measures 75 degrees.
  5. Toast the buns for 1 minute.
  6. Serve the burgers on the buns, topped with the slaw and cucumbers.

Serving Size: 1 slider | Calories: 283


Kourtney Kardashian’s ‘Don-approved’ Guilt-free Chilli


A Google search says this is her.

Kourtney Kardashian’s ‘Don-approved’ Guilt-free Chilli


Serves: 6

I don’t really know much about Kourtney Kardashian – in fact, I know pretty much nothing – though I suspect that her figure is important to her.

She is on a TV show I think.

This is Kourtney’s (famous) chilli that Nat found in the sort of magazine Kourtney Kardashian is featured in and the chilli isn’t bad at all.

In fact, it is a pretty good, spicy chilli.

I added sliced carrots, 2 red chillis and capsicum to it and dialed down her 3 tablespoons of chilli powder to 1 ½ tablespoons. Of course, if you want your heart to explode through your chest, go with her suggestion, though for the rest of us with only 10 minutes to eat lunch, stay with the dialed down version I have written up below.

Not sure of what the old Kourtney has given us food-wise otherwise, though thank you for the mince.

She is a good, simple, healthy mince.

(And double it of course as with all minces and freeze.)


2 tsp olive oil
1 onion, chopped
3 garlic cloves, minced
500gm ground turkey
1 ½ tbsp chilli powder
2 tsp ground cumin
1 tsp dried oregano
½ tsp salt
1 x 800gm can diced tomatoes
2 x 400gm can red kidney beans, rinsed and drained
Avocado and coriander to serve


  1. Heat the olive oil over a low heat in a large saucepan. Add the garlic and onion (and fresh chilli if using) and saute until golden.
  2. Add the mince, using a spoon to break it down. Cook until all of the liquid as evaporated.
  3. Stir in the chilli powder, cumin, oregano and salt. Add the tomato, kidney beans and other vegetables you might want to add.
  4. Bring to the boil and then cook for 45 mins to an hour or until thickened. Season.

Adana-Inspired Turkey-Lamb Kebabs

FullSizeRender (8).jpg

Adana-Inspired Turkey-Lamb Kebabs

Serves: 4

Last week, we cooked an incredible Turkish stew that asked for Red Pepper Paste, an addition unique (as far as I can tell) to Turkish cooking.

There is a bit of effort in the old paste, though it does add a wonderful smoky heat and the time to prepare it is half the fun.

What to do with the remaining paste however?

These kebabs are your answer.


250gm lamb mince
250gm turkey mince
1 onion, finely chopped
2 tbsp minced garlic
2 tbsp red pepper paste
2 tsp ground sumac
½ tsp ground coriander
¼ tsp salt
125gm Greek yoghurt


    1. If using wooden skewers, soak for 20 minutes; heat your griddle or BBQ to high.
    2. Combine all of the ingredients; add a touch of water if necessary.
    3. Shape into thick sausages and skewer.
    4. Grill on each side until cooked through.
    5. Serve with some tzatziki.

Stuffed Turkey Breast (and Turkey Subs)

Serves: 4 -8 per breast, depending on breast size

Christmas was always a pretty big deal in my family, something consistent with most families I guess.

My mother being an excellent – and calm – cook, would prepare the same amazing turkey lunch each year, remit with the world’s best stuffing, smooth, buttery mash, peas, gravy, ham and plenty of cranberry sauce. You left the table stuffed and poorly on your feet.

But the best part of this lunch wasn’t the lunch.

It was dinner.

Because after a few hours of playing with your toys and snoozing, it was time for turkey subs, an American invention my father would take control off.

Whoever invented turkey subs was a genius, because it is Christmas lunch all over again, except this time, served in a pile on a piece of bread. Think of it like Christmas Lunch Express™ but at dinner time.

And so with all this background, we arrive at this recipe.

For the past 10 years, I have done this Martha Stewart stuffed turkey breast rather than a whole turkey. A variety of reasons for this including that the breast is easier to cook and the breast really is what everyone wants right?

It also travels better than a whole cooked bird, is easier to slice the next day into sandwiches or a salad and well… it’s just easier and nobody complains or that I am aware of.

You could well add some chilli flakes to this dish, maybe some fennel seeds. The flavour by no means overwhelms and is just a subtle background flavour.

Turkey subs

Turkey subs simply make Christmas for me. They are your pat on the back that all your preparation and cooking and effort has been worth it and you can sit back with a vino and toast the end of the year.

To make the sub, start with a slice of bread for each person and then layer:


1kg turkey breast
Coarse Salt and Pepper
6 tablespoons unsalted butter, room temperature

Sausage and Sour Cherry Stuffing

2 cups bread cubes from load of rustic
2 tbs olive oil
1 small red onion, peeled and very thinly sliced (about ¾ cup)
2 small garlic cloves, finely chopped
Coarse salt and pepper
200g sweet Italian sausage, casings removed
1/3 cup coarsely chopped dried sour cherries
1 tsp finely chopped fresh rosemary
1/3 cup chicken stock
3 tbsp coarsely chopped fresh flat leaf parsley

For the Sausage and Sour Cherry Stuffing

  1. Toast the bread in a toaster or grill until golden. Allow to cool.
  2. Make the stuffing: Set a large frypan over medium-high heat until hot, then heat the oil.
  3. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more.
  4. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired.

For the stuffed turkey breast

  1. Heat oven to 200c.
  2. To butterfly the turkey, use a slicing knife and your fingers to remove skin from breast, reserving skin. Turn the breast over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Season with salt and pepper.
  3. Spread stuffing evenly (about 2cm thick) over turkey, leaving a 3cm border. Starting with one short end, roll into a log, completely enclosing the stuffing, and wrap the reserved skin around the breast, over the seam. Season all over with salt and pepper. Roll in a piece of cheesecloth, and secure both ends with kitchen twine; if you don’t have a cheesecloth, use twine all over as I do. Rub butter evenly all over cloth.
  4. Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 70 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 75 degrees).
  5. Remove cheesecloth and twine, then place turkey on a cutting board and slice crosswise about 2cm thick.

Turkey chilli

Serves: 6

For the past few months, I’ve cooked this at least once a month with plenty left for freezing until the next batch of cooking.

It is so good.

To the extent that I feel excited all day about getting home, heating it up, slicing in some avocado and mixing through some Greek yogurt. Some coriander and maybe even a chopped tomato.

It is healthy – 270 calories a cup – and it is hot.

And it’s mince! The final word in why you really should be whipping up a batch at least every month and drip-feeding the excitement when you need it most.



1kg turkey mince
1 onion, chopped
5 cloves garlic, minced
1 tbsp olive oil
1 can, crush tomatoes (no salt added as if you didn’t know!)
1 can, baby tomatoes (yes, you can get them at Coles if you look)
3 tbsp tomato paste
½ tsp hot/chilli sauce
1 can kidney beans, drained and rinsed
1 red capsicum (pepper), chopped
1 green capsicum, chopped
2 jalapenos chopped (you can get these in a jar, I substitute a big red bullhorn chilli)
½ tsp sea salt
Pinch of pepper
1 tsp sugar
2 tbsp chilli powder (3 makes it explosive, though sure, why not if you are so inclined)
2sp dry oregano
1/8 tsp cayenne pepper


  1. Heat the olive oil in a large heavy saucepan/pot and sauté the onions and garlic until fragrant – 3 or 4 minutes. Add the turkey and cook until browned and crumbled and the excess liquid has cooked off.
  2. Add the rest of the ingredients – boom – and cook for an hour or more until you can’t hold out anymore!

Spicy meatballs with chilli black beans

Add more chilli and spices to dial the meatballs up even further.
Add more chilli and spices to dial the meatballs up even further.

Serves: 4

Ok, so this dish is unlikely to feature at Est. or Rockpool, though if you had it at a local café or bistro, properly seasoned, you probably wouldn’t have any qualms.

So why am I typing it up? Not because it’s easy and not because it contains mince, one of my favourite foods.

It’s here because it’s healthy, in so far that it has only 376 calories per serve, which in context of a normal, man’s daily diet of 2,500 calories, is a huge win! The dish is low in GI and it fills you up. Which for a weeknight dinner, is awesome, especially as it reheats up just fine the next night.

And it tastes good.

I adapted the recipe to make the meatballs a little more flavoursome by adding the red onion and chilli and you could cut out the avocado to save on a few more calories. Though the avocado/lime accoutrement adds a really nice visual flair, especially if you have friends around.

Just quick note regarding the canned cherry tomatoes. I hadn’t heard of cherry tomatoes in a can, though upon closer inspection, I was able to find a can of baby Roma tomatoes at Coles. If you can, find whole baby tomatoes as they present really well. Otherwise, any canned tomatoes will do.



1 red onion, sliced
2 garlic cloves, sliced
1 large yellow pepper (capsicum) diced
1 tsp ground cumin
3 tsp chilli paste (I used fresh chilli paste)
300ml chicken stock
400g can cherry tomatoes
400g can black beans or red kidney beans, drained
1 avocado, chopped
Juice ½ lime


500gm minced turkey breast
2 chillies, seeded and chopped
1 red onion, chopped
50g porridge oats
2 spring onions chopped
1 tsp ground cumin
1 tsp coriander
Good handful of coriander (stalks and leaves) chopped
1 tsp olive oil (or avocado oil, rapeseed oil)


  1. First, make the meatballs. Combine all of the meatball ingredients (except the olive oil) in a bowl and knead together until well mixed. Shape into 12 ping-pong sized balls.
  2. Heat the olive oil in a frying pan over a medium heat and cook the meatballs until golden brown, turning frequently. Remove from the pan.
  3. Tip the onion, garlic and yellow pepper into the pan and cook, stirring, until softened. Stir in the cumin and chilli paste and then the stock. Return the meatballs to the pan, bring to the boil and then reduce to a simmer. Cover the pan for about 10 minutes.
  4. Stir in the tomatoes and beans and cook, uncovered for a few more minutes.
  5. In a bowl, toss the avocado chunks with the lime juice and serve the meatballs topped with the avocado and coriander leaves.