Turkey burgers with herbed yoghurt sauce
Create a healthy yet delicious dinner this week. These turkey burgers are packed with veggies and served with sweet potato chips to satisfy all your fast-food cravings.
This turkey burger with herbed yoghurt sauce recipe was created in partnership with the Heart Foundation. Start by preheating the oven to 200 degrees Celsius. Then grease and line a baking tray with baking paper. Peel and cut the sweet potato into batons. Place the sweet potato in a microwave safe bowl.
Cook on high for 5 minutes or until just tender. Then arrange the sweet potato in a single layer on the lined tray and spray with olive oil spray. Pop in the oven and bake for 20 minutes or until golden and crisp. Meanwhile, crush the garlic into the mince. Then coarsely chop the coriander. Add half the coriander and the cumin to the mince mixture and use your hands to mix into well combined.
Divide the mince mixture into four even portions and shape each portion into a patty. Now heat a large nonstick frying pan over medium heat. Cook the patties for 5 minutes each side or until golden and cooked through. Next, place the yogurt into a small bowl. Crush another clove of garlic into the yoghurt. Stir in the remaining coriander until combined. Prepare the vegetables by shredding the carrot with a peeler or sharp knife.
Finally, shred the cabbage and use a peeler to cut ribbons from the cucumber. Now onto the rolls: cook the rolls cut side down in a medium frying pan over high heat for 1-2 minutes or until toasted. Remove from the pan. To make the burgers, spread the roll bases with the yoghurt mixture, top with the patties, carrot, cabbage and cucumber. Top with the roll tops and serve with the sweet potato. These turkey burgers make a wholesome meal for the whole family.
- 400g gold sweet potato, cut into 1cm-thick batons
- 500g turkey mince
- 1 tsp ground cumin
- 1/3 cup chopped coriander
- 2 garlic cloves, crushed
- 1/4 cup (70g) Greek-style yoghurt
- 4 Coles Bakery High Fibre Low Gi 7 Seeds & Grains Rolls, split, toasted
- 1 medium carrot, peeled, shredded
- 1 cup (80g) finely shredded red cabbage
- 1 medium Lebanese cucumber, peeled into ribbons
Preheat oven to 200°C. Line a baking tray with baking paper. Place the sweet potato in a microwave-safe bowl. Cook on high (100%) for 5 mins or until just tender. Arrange the sweet potato in a single layer on the lined tray. Spray with olive oil spray. Bake for 20 mins or until brown and crisp.
Meanwhile, combine the mince, cumin, half the coriander and half the garlic in a medium bowl. Divide the mince mixture into 4 even portions and shape each portion into a patty.
Heat a large non-stick frying pan over medium heat. Cook the patties for 5 mins each side or until golden and cooked through.
Combine the yoghurt, remaining coriander and remaining garlic in a small bowl.
Place the roll bases on serving plates. Spread with the yoghurt mixture. Top with patties, carrot, cabbage and cucumber. Top with the roll tops. Serve with the sweet potato.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.
Energy 1864kJ/421 cals (20%) Protein 35g (70%) Fat 14g (21%) Sat Fat 4g (17%) Sodium 320mg (16%) Carbs 41 (13%) Sugar 13g (14%) Dietary Fibre 6g (20%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.