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Turkey, spinach, courgette, olive and feta burgers

 500 g lean turkey mince (breast or leg or a mixture)
 100 g feta, crumbled
 1 large courgette, spiralized, or (grated and excess liquid removed)
 50 g fresh baby spinach
 50 g pitted olives, sliced
 ½ pack of mint, leaves picked and chopped
 ½ tsp chilli flakes
 1 tsp cumin
 zest of 1 lemon
 1 large organic egg
1

Put the spinach in a dry frying pan on high heat for a couple of minutes, stirring constantly. Take off the heat as soon as the leaves start to wilt. Let the leaves cool on a kitchen towel to remove any excess liquid. When cool, pat dry, chop coarsely, and season to taste.

2

Mix all the ingredients for the burgers in a bowl. Season with freshly ground black pepper and just a little salt because of the feta. Shape into 8 burgers. Chill in the fridge for 15 minutes

3

Pre-heat the grill to a high setting. Transfer the burgers onto an oven or baking tray lined with parchment paper. Brush the burgers with olive oil and grill for around 10 minutes on each side until cooked through and golden brown on both sides.

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