1-First Step: Cook and cool the broccoli Start with 150g broccoli. Steam, boil, or microwave the florets until tender. Drain well, then let the broccoli cool before chopping it finely. This step matters because excess moisture can make the burger mixture loose, so let the broccoli dry a little on a plate or in a colander after cooking.

2-Second Step: Mix the burger base Place the chopped broccoli in a medium bowl with 500g turkey breast mince, 100g quinoa flakes, 3 long green onions, and 1 egg. Mix until just combined. Do not overwork the mixture, since that can make the patties dense. If you want to make this recipe for toddlers later, you can set aside one portion before shaping the rest into patties.

3-Third Step: Shape four patties Divide the mixture into four equal portions. Shape each one into a patty about 2cm thick. Press the center slightly with your thumb so the patties cook more evenly. If the mixture feels sticky, wet your hands lightly with water. If it feels too soft, let it rest for a few minutes so the quinoa flakes absorb some of the moisture.

4-Fourth Step: Cook the patties Heat oil in a large non-stick frying pan over medium heat. Cook the patties for 3 to 4 minutes on each side, or until golden and cooked through. Turn them only once if possible so they keep their shape. The turkey should be fully cooked, and the center should no longer look pink.

5-Fifth Step: Fry the eggs Lightly spray another large non-stick pan with oil, then heat it over medium-high heat. Fry the remaining eggs to your liking. You can make them sunny-side up for a soft yolk, or cook them a little longer if you want a firmer topping. The egg adds richness and makes these Turkey Broccoli Quinoa Burgers feel more filling.

6-Final Step: Build and serve Spread the bun bases with 60g hummus. Top with mixed salad leaves, sliced tomato, sliced Lebanese cucumber, one burger patty, and a fried egg. Drizzle with 1 tablespoon sriracha chili sauce, add extra if you like more heat, then close with the toasted bun tops. Serve right away while the patties are hot and the bun stays crisp.