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Turkey Burger & Salad

Turkey Burger & Salad

Serves 2 (each serving contains approximately 470 kcal)
Suitable for vegetarians if alternative to turkey burger is used.

Turkey is used in this recipe as it has less saturated fat than beef, too much saturated fat can increase the risk of heart disease, stroke etc.

Ingredients

2 turkey burgers (100g each)*
½ tsp paprika (2.5g)
½ tsp ground cumin (2.5g)
2 tomatoes (150g)
½ cucumber (100g)
1 bell pepper (150g)
80g baby spinach leaves
1 tbsp balsamic vinegar (15g)
2 small seeded brown burger buns (50g each)
2 tbsp light mayonnaise (30g)
2 heaped tsp tahini paste (15g)
40g grated Cheddar cheese
Freshly ground black pepper (optional)

*Suitable vegetarian alternatives for turkey mince are:
150g tofu
230g mycoprotein such as Quorn meat free mince
185g chickpeas, drained and rinsed

The Method

To make the burgers, heat a griddle or non-stick frying pan over a medium to high
heat. Season the burgers with paprika, cumin and pepper, if liked. Add the burgers to
the pan and then reduce the heat to medium. Cook for 4 minutes on each side until
cooked through and nicely charred.

Meanwhile, prepare the salad. Cut the tomatoes into wedges and thinly slice the
cucumber. Remove the core from the pepper and then thinly slice. Put the spinach
into a bowl and add the prepared vegetables. Sprinkle over the balsamic vinegar and
toss lightly to combine.

Toast the burger buns and smear the bottoms with the mayonnaise and the tops with
the tahini then add the burger and cheese. Arrange on plates with the salad
alongside.
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