Turkey burger and sweet po­tato wedges

Runner's World (UK) - - The Fit Food Handbook -

A LIT­TLE TIME and ef­fort in the kitchen can work won­ders. Burg­ers make a tasty re­cov­ery meal, pro­vid­ing a great blend of carbs from the rolls and pro­tein from the meat to re­plen­ish glyco­gen stores and re­pair mus­cle dam­age.

Heat oven to 180C. Chop the sweet po­tato into wedges and ar­range on a bak­ing tray. Coat with olive oil and sprin­kle with black pep­per and cumin. Bake for 25 min­utes.

In a large mix­ing bowl com­bine the turkey mince with gar­lic, harissa, chilli and pars­ley, then shape into patties.

Over a high heat, fry the patties in a driz­zle of olive oil for two min­utes each side to seal. Lower the heat and fry for a fur­ther three to four min­utes, flip­ping reg­u­larly un­til cooked through and brown on both sides.

Halve the rolls, then spread one side with may­on­naise. Build the burger by layering the tomato slices and wa­ter­cress. Serve with the sweet po­tato wedges. NUTRI­TION PER SERV­ING Kcals 600, Carbs 78g, Pro­tein 36g, Fat 18g

Turkey is a rich source of the min­er­als iron, zinc and potas­sium.

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