Tur­key burg­ers with mush­room buns & cap­sicum salsa

Healthy Food Guide (Australia) - - RECIPES -

(p57) Serves 4 Cost per serve $6.20 Time to make 40 min gluten free dairy free di­a­betes friendly 500g lean tur­key mince 150g sweet po­tato,

finely grated 1 tea­spoon lemon zest 1 tea­spoon pa­prika ¼ cup chopped chives 8 large field mush­rooms 1 large Le­banese cu­cum­ber,

cut into thin rib­bons 1 large car­rot, cut into

thin rib­bons or grated 120g store-bought roasted

red cap­sicum, diced ½ tea­spoon chilli flakes 2 tea­spoons lemon juice 2 tea­spoons olive oil 60g baby spinach and rocket leaves, plus ex­tra, to serve 1 Us­ing clean hands, com­bine the mince, sweet po­tato, lemon zest, ½ tea­spoon of pa­prika and 2 ta­ble­spoons of chives in a large bowl. Shape into four round patties. Cover patties and place in the fridge for 20 min­utes. 2 Heat a bar­be­cue hot­plate or a char­grill pan over high heat. Spray patties and mush­rooms lightly with olive oil. Cook for 4–5 min­utes each side, or un­til patties are cooked through and mush­rooms are lightly charred and tender. 3 Mean­while, com­bine roasted cap­sicum, the chilli flakes, lemon juice, olive oil, and the re­main­ing chives and pa­prika in a medium bowl. Season con­tents with freshly ground black pep­per. 4 To serve the burg­ers, top a mush­room with cu­cum­ber and car­rot rib­bons, salad leaves, a patty and a dol­lop of cap­sicum salsa. Top with sec­ond mush­room and serve with ex­tra salad leaves.

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