Turkey burgers

Chris Klein
Turkey burgers

An further-lean, excess fat-fighting turkey burger from Joe Wicks, spiced with a sprinkling of paprika and served with vibrant greens and sweet potato wedges

Nutrition and further data

Nutrition: per serving

Substances

Sweet potato

Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them perfect for savoury…

The ultimate comfort foods, eggs are powerhouses of nutrition, packed with protein and a…

Grown in temperate regions, apples are 1 of the most extensively cultivated tree fruits. There are…

Closely relevant to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

A spice which is central to Hungarian cuisine, paprika is produced by drying a distinct variety of…

  • 15g coconut oil
  • 135g green greens (spinach, kale, broccoli, mangetout or green beans)
  • Heat oven to 180C/160C fan/fuel 4. Zap the sweet potato wedges in the microwave for about six mins on full electrical power till just turning soft. Depart to rest for thirty secs.

    Although the sweet potato is spinning in the microwave, mix the mince in a bowl with the onion, garlic, egg and apple. Get your hands caught in and function the elements together with a good pinch of salt and pepper, the oregano and paprika. Form the mixture into two burgers about 3cm thick. Area on a baking tray in the oven for 15-20 mins right up until cooked by means of.

    Heat the coconut oil in a massive frying pan above a higher heat. Include the sweet potato wedges and shallow-fry for about three mins every side until finally they are nicely browned all over and cooked through to the centre. (Alternatively, toss in the oil and roast in the oven for 15-20 mins.) Drain on kitchen paper, then season with a great pinch of salt.

    Serve the burgers with the sweet potato wedges and a portion of green veg both steamed, blanched or boiled.

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