These flavorsome Thai-inspired burgers are ideal for relaxed family meals and offer a good hit of mood-lifting tryptophan.

　　

Ingredients

Serves 4

　　1 lb ground turkey thigh meat

　　4 scallions, finely chopped

　　1/2 inch piece of fresh ginger root, peeled and grated

　　1 garlic clove, crushed

　　1 lemongrass stalk, outer leaves removed and core finely chopped

　　1/2 red chile, seeded and finely chopped

　　2 tablespoons finely chopped fresh cilantro

　　1 egg, lightly beaten

　　4 whole-wheat buns, warmed

　　sea salt and black pepper

　　

Crispy kale

4 1/2 cups bite-size kale pieces

　　finely grated zest of 1 lemon

　　1 tablespoon olive oil

　　sesame seeds, for sprinkling (optional)

　　

Step 1

To make the crispy kale, put the kale into a large bowl and toss with the lemon zest, olive oil, and a little sea salt. Arrange in a single layer on 1 or 2 baking sheets.

　　

Step 2

Place in a preheated oven, at 400°F, for 15–20 minutes, turning halfway through cooking time, until crunchy and crisp. Sprinkle with a little more salt or some sesame seeds, if desired.

　　

Step 3

Meanwhile, put the turkey into a large bowl with the onions, ginger, garlic, lemongrass, chile, and cilantro. Mix well, then season to taste and stir in the egg.

　　

Step 4

Use your hands to shape the mixture into 4 large balls, then press them firmly into patty shapes. Place under a preheated hot broiler and cook for 5 minutes on each side, or until golden and cooked through. Serve in warm whole-wheat buns with crispy kale on the side.

　　Eat Yourself Happy by Gill Paul, Hamlyn 2013, Photo Will Heap.