This turkey mushroom burger is irresistible. It's a great alternative to beef burgers and is guaranteed to impress the family.
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes
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 avocado, stoned, peeled, mashed
1 tomato, thinly sliced
4 slices drained canned beetroot
60g pkt Coles Australian Baby Rocket
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
This turkey mushroom burger is irresistible. It's a great alternative to beef burgers and is guaranteed to impress the family.
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.
