{"id":830,"date":"2019-01-03T08:41:43","date_gmt":"2019-01-03T08:41:43","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=830"},"modified":"2019-01-03T08:41:43","modified_gmt":"2019-01-03T08:41:43","slug":"turkey-burger-kohlrabi-slaw","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=830","title":{"rendered":"Turkey Burger &amp; Kohlrabi slaw"},"content":{"rendered":"<p><!--kg-card-begin: markdown--><\/p>\n<p>Turkey meat is quietly climbing onto my list of favourites.  Inexpensive, more flavoursome than chicken and lean.  It takes a little more care to keep moist, but giving it that deserved attention is well worth it.  The addition of sausage meat here gives a significant leg up on the challenge keeping the meat moist.  And the number of flavours packed into them means this was a real winner.<\/p>\n<p>The method of allowing the burger mix to rest in the fridge to firm up is a good one, and was particularly beneficial here as I made these probably larger than any reasonable person would want.  I&#8217;d say twice as large as they should be&#8230; But honestly they were great.  Took a little care and time in the frying pan.<\/p>\n<p>Due not having a jar of it, I attempted a super quick mayonnaise half from memory for the kohlrabi, which was a little abortive due to flagging energy, not quite achieving the right texture and adding unnecessary garlic power on recommendation of Jamie Oliver, which I will never do again&#8230; but it did a job.<\/p>\n<p><strong>From<\/strong> Tom Kerridge &#8211; Dopamine Diet, pg. 130<\/p>\n<p><!--kg-card-end: markdown--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Turkey meat is quietly climbing onto my list of favourites. Inexpensive, more flavoursome than chicken and lean. It takes a little more care to keep moist, but giving it that deserved attention is well worth it. The addition of sausage meat here gives a significant leg up on the challenge keeping the meat moist. And&#8230;<\/p>\n","protected":false},"author":1,"featured_media":820,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[128,42,127],"class_list":["post-830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-kohlrabi","tag-tom-kerridge","tag-turkey"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=830"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/820"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}