Red meat can be tricky to digest for some; enter the turkey burger! Turkey contains less saturated fat and is easier on the gut than red meat, it also has fewer calories for those who are mindful of this.
This meal has starchy- carbohydrates and soluble fibre from the burger bun, grated carrot and sweet potato wedges – great for those wanting to minimise stoma-pouch overflows.
For the Burger
- 2 burger buns
- 4 slices of cheddar
- 360g turkey mince
- 1 shallot
- 1 garlic clove
- 1 carrot
- 1tsp dry herbs
- 1 egg
- 40g breadcrumbs
- Salt / Pepper
For the Wedges
- 1 large sweet potato
- 1tsp cumin
- 1tsp smoked paprika
- 1tsp dry oregano
- Salt / Pepper
- Sunflower oil
- Peel and dice the shallot, peel and crush the garlic, peel and grate the carrot.
- In a mixing bowl, add the turkey mince, shallot, garlic, carrot, dry herbs, egg, breadcrumbs and a little seasoning and mix until combined.
- Form four burgers using a burger press or your hand, press firmly to make sure they hold well.
- Heat a frying pan with a little oil, add the burgers, turn over when brown and place a slice of cheese on top of each of them. They should need roughly 5 minutes on each side.
- Remove from the pan and leave to the side to rest.
- Place the burger buns into the frying pan to get some colour and crispiness.
- Build your burger with the bun, the burger and cheese.
- Preheat the oven to 220oC. Peel the sweet potato and cut it into wedges.
- Place in a bowl with the spices and herbs, add a pinch of salt and drizzle of sunflower oil and mix well.
- Place onto a tray and cook in the oven for 20-30 minutes or until cooked.