Turkey mushroom burger
This turkey mushroom burger is irresistible. It's a great alternative to beef burgers and is guaranteed to impress the family.
Serves
4
Prep
20m
Cooking
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
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.
