250g turkey breasts, no skin, butterflied
4 tbsp. lemon thyme, stems removed
2 tsp. lemon zest
1 large lemon, juice
2 garlic cloves, crushed
1 tbsp. extra virgin olive oil
2 tsp. Murray River sea salt
2 tsp. fresh pepper, ground
4 small roasted beets
1 cup dried prunes/plums
2 medium pears, peeled and chopped
2 tbsp. apple cider vinegar
¾ tsp. ground mixed five spices
¼ cup beetkvas
4 multigrain or wholemeal buns, cut in half down the middle, drizzled with olive oil and toasted on the BBQ for 20 seconds each side
1 avocado, sliced
1 cup of lettuce of your choice
To make the beetkvas, peel and cut the beetroots into quarters or medium size cubes, place into a jar with salt and enough filtered water to cover the beetroots. Using a muslin cloth, secure with a rubber band and store away from sunlight for two-four weeks until fermented.
Marinate the turkey breasts in lemon thyme, zest and juice, garlic oil and salt and pepper for 15 minutes.
For the beetroot relish, put the prunes into a pot and add water just to cover, setting over low heat for 5-10 minutes. Add the pears, chopped beets, pears, apple cider vinegar, Beetkvas culture and spices. Continue to simmer until soft, around 20-30 min. Remove from heat and drain, reserve the liquid.
Pour into glass jars and cover each jar with a tea towel or muslin cloth, tightened with a rubber band. After that, taste and move to cold storage. Keeps for months in the fridge.
Preheat the BBQ to medium temperature. Cook the marinated turkey on the BBQ or a grill pan for 3-4 minutes each side.
Assemble the burger on the bun with a spoonful of beetroot relish, radicchio lettuce, avocado and turkey. And eat!!!