Turkey burger and sweet potato wedges
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