Open turkey & apple burgers with mustard yoghurt
Recipe
These turkey and apple burgers are a delicious and nutritious twist on a classic burger, packed with spices, fresh herbs, and a sweetness from grated apple and mustard yogurt.
Ingredients
- 400g (12½oz) minced (ground) turkey
- 1 tablespoon thyme leaves, chopped finely
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 clove garlic, crushed
- 1 egg
- 1 small green apple (130g), grated
- 400g (12½oz) can no-added-salt cannellini beans, drained, rinsed
- olive oil spray
- 1 cup (80g) finely shredded savoy cabbage
- 1 medium carrot (120g), cut into matchsticks (see tip)
- 1 medium beetroot (beet) (175g), cut into matchsticks (see tip)
- ½ small red onion (50g), sliced thinly
- 2 teaspoons apple cider vinegar
- ½ teaspoon grated orange rind
- 2 teaspoons orange juice
- 2 teaspoons extra virgin olive oil
- 4 slices wholegrain sourdough bread (140g)
Mustard yoghurt
- ⅓ cup (95g) natural greek yoghurt
- 3 teaspoons wholegrain mustard
Method
- Combine turkey, thyme, cumin, coriander, garlic, egg, apple and beans in a large bowl; mix well. Season with pepper. Using wet hands, shape mixture into 4 patties. Cover; refrigerate for 20 minutes to firm.
- Heat a medium non-stick frying pan over medium heat; spray lightly with oil. Cook patties for 6 minutes each side or until cooked through.
- Meanwhile, make mustard yoghurt.
- Toss cabbage, carrot, beetroot and onion in a bowl; drizzle with combined vinegar, orange rind, juice and oil.
- Lightly toast bread. Top each toast slice with a turkey pattie, a quarter of the salad and a quarter of the mustard yoghurt
mustard yoghurt
- Combine ingredients in a small bowl.
TIP: To save time, coarsely grate the carrot and beetroot instead of cutting them into matchsticks.
| Per serve (4) | |
| Energy | 1534kJ (366 cal) |
| Protein | 35.5g |
| Total fat | 9g |
| Saturated fat | 2.7g |
| Carbohydrates | 30.1g |
| Fibre | 10.2g |
| Sodium | 361mg |
Recipe reproduced with permission from Australian Women's Weekly Food.
