Following weight loss surgery, some people may have difficulty tolerating fresh bread rolls, assuming burgers may no longer be on the menu. Sometimes all that is required is a few small changes to the recipe. With some help from Sharon, the super cook with a gastric band, here is a great way to enjoy a tasty burger with the rest of the family.

 
The original plan for this week’s recipe was Cajun Chicken Burgers. After some investigation, Sharon found that the combination of capsicum, celery and onion is considered the cornerstone of Cajun cooking, hence combined these in a relish for the burger to add some flavour and moisture. Having a supply of turkey mince in the freezer the chicken burgers quickly became turkey in the test kitchen.
 
For those who have difficulty tolerating bread, Sharon’s next suggestion is a handy one. Halve a roll (preferably wholegrain), pull some of the middle out and toast. It is easier to tolerate with less of the “dough” and the outer of the roll goes nice and crunchy.
 
To pull it all together and add some moisture a dollop of natural yoghurt finishes off the burger nicely.
 
Cajun Influenced Turkey Burgers
 
Relish
1 teaspoon olive oil
½ red capsicum
½ green capsicum
½ large onion, sliced
1 stick celery, diced
1 clove garlic, crushed
1-2 bay leaf
2 teaspoons brown sugar
Tabasco Sauce, to taste
1 tablespoon water
 
Heat olive oil in a medium saucepan, add the onion and garlic and gently sauté. Add the capsicum and celery and sauté for 2-3 minutes. Add the remaining ingredients and simmer, covered over a gentle heat until the vegetables are soft. Remove the lid and cook until most of the fluid has reduced.
 
Burgers
400g lean turkey mince
½ large onion, grated
1 clove garlic crushed
1 teaspoon paprika
½ teaspoon dried thyme
2 teaspoon fresh parsley, finely chopped
Pinch of Cayenne pepper, to taste
Freshly ground black pepper, to taste
2 tablespoons plain flour, to coat burgers
1 teaspoon olive oil, to cook
 
In a mixing bowl combine all the burger ingredients (except flour) until well combined.  Shape into 4 large patties and coat in the flour. Discard the remaining flour. Heat the oil in a non-stick frying pan and over a medium to gentle heat cook the burgers until cooked through, about 15 minutes. (Cook covered if you prefer them to cook through without getting too crunchy on the outside). 
 
To assemble:
2 medium multigrain rolls, halved, then lightly toasted
4 butter lettuce/Cos lettuce leaves
2 tablespoons low fat natural yoghurt combined with ½ teaspoon paprika 
 
In the base of the lightly toasted roll spread 2 teaspoons of the yoghurt and paprika, top with the lettuce, top that with a burger and spoon ¼ of the capsicum topping onto each burger.

Nutrition Information (per serve): energy 1285kJ, protein 36g, fat 8g, saturated fat 1.5g, carbohydrate 21.5g, fibre 3g.