Turkey burgers with mushroom buns and capsicum salsa

Turkey burgers are a delicious alternative to chicken burgers, and these ones have the added benefit of being fine for people who are gluten-and-dairy free. Plus, you'll meet your daily vege requirements in just one meal!

Serves: 4

Time to make: 40 mins

Ingredients

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500g lean turkey mince
150g kumarasweet-potatoX, finely grated
1 teaspoon zest of lemon
1 teaspoon paprika
¼ cup chopped chives
8 large field mushrooms
1 large Lebanese cucumber, cut into thin ribbons
1 large carrot, cut into thin ribbons or grated
120g store-bought roasted red capsicum, diced
½ teaspoon chilli flakes
2 teaspoons lemon juice
2 teaspoons olive oil
60g baby spinach and rocketarugulaX leaves, plus extra, to serve

Instructions

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1 Using clean hands, combine the mince, kumara, lemon zest, ½ teaspoon of paprika and 2 tablespoons of chives in a large bowl. Shape into four round patties. Cover patties and place in the fridge for 20 minutes.

2 Heat a barbecue hotplate or a chargrill pan over high heat. Spray patties and mushrooms lightly with olive oil. Cook for 4–5 minutes each side, or until patties are cooked through and mushrooms are lightly charred and tender.

3 Meanwhile, combine roasted capsicum, the chilli flakes, lemon juice, olive oil, and the remaining chives and paprika in a medium bowl. Season contents with freshly ground black pepper.

4 To serve the burgers, top a mushroom with cucumber and carrot ribbons, salad leaves, a patty and a dollop of capsicum salsa. Top with second mushroom and serve with extra salad leaves.

Nutrition Info (per serve)

Calories 363 cal

Kilojoules 1518 kJ

Protein 31.2 g

Total fat 19.7 g

Saturated fat 5.9 g

Carbohydrates 9.6 g

Sugar 6.3 g

Dietary fibre 7 g

Sodium 136 mg

Calcium 91 mg

Iron 3.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.