Getting ready for a certain barbecue summer - Apple and turkey burgers with hot salsa and halloumi

*with apologies for poor burger pic - whoda thunk it would be so difficult?*

Well, obviously. Summers around here are just so fabulous, why wouldn't you want a nifty few recipes up your sleeve? And if you're doubting my sincerity then you'd be totally right, and our dreadful summers is one of the reasons I want a bolthole somewhere near the Med, where at least I can feel the sun in the summertime rather than dodging the raindrops. Anyway, barbecue weather or not, you can whip these up anytime, cook 'em inside and feel a little more virtuous than if you were eating 'real' burgers, as these are quite light in the scheme of things.

As to the origin of this recipe, well, I don't know. I scribbled it down in my recipe file years ago and have no idea as to where I got it and how and have made tewaks along the way. What I do know is these burgers are lovely, as long as you are not shy with the seasoning, as turkey mince needs plenty of salt to make it taste of something.

The recipe for the salsa can be tempered to your palate. Lola and Finn only get a thin spread of this, if any at all; usually they prefer a dollop of tomato sauce. The quantity of salsa is generous, and you may find yourself with plenty left over. I have used it with chicken and fish and it has been glorious.

Lastly - this masquerades as a kiddie food friendly blog, and often falls short of the mark, but making your own burgers for the kids is quite a cool thing. You can make the burgers to suit their tiny mouths, buy those little rolls to put them on, and voila, it's theirs. Only in miniature...

Apple and turkey burgers with salsa and halloumi

For the burgers:

500g turkey mince

2 cloves garlic

1 onion

2 apples, grated/finely chopped

1 tbsp oregano

3 tbsp chopped parsley

olive oil

plenty of salt and black pepper

For the salsa

1 tbsp olive oil

1 onion, finely chopped

400g tinned tomatoes

2 tomatoes, chopped

1 to 2 green chillies, deseeded and finely chopped (to taste)

1 tsp sugar

a squeeze of lime (optional)

1 tbsp of chopped coriander (optional)

black pepper

salt, if needed

To top the burgers: 100g halloumi cheese, sliced and melted onto the burgers

Rolls and salad to serve.

Method:

Begin by making the salsa. Heat the oil in the saucepan, add the onion and fry until soft. Stir in the remaining ingredients except the coriander and lime. Cover, and bring to the boil then simmer for 10 minutes.

Allow to cool and put in the fridge to chill.

Preheat the grill

Put the ingredients for the burgers into a bowl and mix thoroughly until combined. Using your hands is good. Check the mixture for seasoning (I just place a really tiny bit of mixture on my tongue to taste, then throw it away) and then with damp hands, shape the mixture into burgers, of whatever size you require.

Place the burgers under the grill, on the griddle, on the barbecue and cook for about 6 minutes or so each side until 'golden' and cooked through. Smaller burgers will take less time.

Whilst cooking, taste the salsa. It may need some lime to brighten the flavour, or some salt. If you have a mind to, add some chopped coriander.

Place a piece of halloumi on each burger. Grill/cook until the cheese has melted.

Serve burgers on warmed rolls with a helping of salsa and some salad leaves. With any luck you'll be sat outside and not sat inside with the heating on, watching the raindrops fall. Enjoy.