Turkey mushroom burger

This turkey mushroom burger is irresistible. It's a great alternative to beef burgers and is guaranteed to impress the family.

4

20m

20m

Ingredients

  • 400g frozen sweet potato chips
  • 8 large white mushrooms
  • 500g turkey mince
  • 2 tbs chopped dill
  • 2 tsp finely grated lemon rind
  • 1/3 cup (95g) Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1 tbs lemon juice
  • 1 small avocado, stoned, peeled, mashed
  • 1 large tomato, thinly sliced
  • 4 slices drained canned beetroot
  • 60g pkt Coles Australian Baby Rocket

Method

STEP 1

Cook the sweet potato chips following packet directions.

STEP 2

Meanwhile, heat a barbecue grill to medium. Trim the stems from the mushrooms and discard. Spray the mushrooms with olive oil spray. Cook the mushrooms, top-side down, on the grill for 5 mins. Turn and cook for a further 5 mins or until tender. Carefully pat dry with paper towel to remove any excess moisture.

STEP 3

While the mushrooms are cooking, combine the mince, dill and lemon rind in a medium bowl. Divide the mince mixture into 4 even portions and shape each portion into a 10cm 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. Transfer to a plate.

STEP 4

Combine yoghurt, garlic and lemon juice in a small bowl.

STEP 5

Place half the mushrooms, top-side down, on serving plates. Top with avocado, tomato, beetroot, turkey patty, yoghurt mixture and rocket. Top with the remaining mushrooms. Serve with sweet potato chips.

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.