Turkey burgers with mushroom buns & capsicum salsa
(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.