Cut about an inch off the thickest end of the lemongrass stalk and peel off a couple of layers of the papery outer. You need to remove the top inch or two also, but how much to remove depends on how fresh your lemongrass is. It's best to take a little bit too much off if you're not sure as you don't want tough, woody bits in your burger. Then finely chop the rest before popping into a large mixing bowl along with the other ingredients.
Gently mix with your hands until all the ingredients are well incorporated and then separate into four portions.
Mould each quarter into a patty shape and pop on a plate in the fridge for 30 mins to firm up. If you don't have time for this, don't worry, just get on and cook them straight away.
Then fry or bbq over a medium high heat for 8-10 minutes, or until the centre of the burger is no longer pink.
Nutrition Facts
Turkey and Lemongrass Burger
Amount Per Serving
Calories 155Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 74mg25%
Sodium 69mg3%
Potassium 240mg7%
Carbohydrates 1g0%
Sugar 0g0%
Protein 18g36%
Vitamin A 95IU2%
Vitamin C 0.2mg0%
Calcium 21mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.