Clean & lean turkey burger stack

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So…this just happened! This is my take on the classic burger and chips and to be honest it’s even better than the original.

For most people burger and chips is an indulgent meal and a treat to have once in a while but this meal is totally guilt free, not to mention filling and nutritious.

The bun has been replaced with portobello mushrooms and sweet potato whilst the chips are my ultimate favourites, roasted parsnip chips – I’m obsessed with them! You can easily make this more low carb as well if fat loss is your goal by leaving out the sweet potato and switching the parsnip chips for kale crisps.

This meal is also fairly cheap to rustle up, using ingredients and basic kitchen cupboard store items – you’ll only need to get the mince in and other fresh ingredients. These burgers were turkey and apricot spiced with cumin and coriander and the flavours are amazing. Apricot also works well with pork mince.

For speed I didn’t actually follow a strict recipe with specific quantities but I’ve added some quantities below if you do prefer following a strict recipe but honestly, it does just work if you throw it all in!

You will need:
For the burger
– 500g lean turkey mince
– 1 red onion, chopped
– 1 garlic clove, chopped
– Salt and pepper
– Sweet chilli sauce
– Coriander, chopped
– 2 tsp cumin
– 1 free range egg (to bind ingredients together)
– 1 tsp coconut oil
– 2 portobello mushrooms (more depending on how many people you’re feeding)
– 1 large sweet potato, chopped width ways
-1 medium avocado
-1 large beef tomato
-50g dried apricots, chopped

For the “chips”
– 4/5 parsnips, chopped
– 1 tsp coconut oil

For the slaw
– Red cabbage, chopped length ways
– Cabbage, chopped length ways
– 2 tsp Dijon mustard
– 2 tbsp balsamic glaze
– 3 tbsp apple cider vinegar

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– Start by pre-heating the oven to 180 degrees and put the chopped parsnips and sweet potato on a baking try and into the oven to roast.
– Put the turkey mince, chopped onion, garlic and seasoning in a large bowl before adding the chopped apricots, coriander, egg, sweet chilli sauce and the cumin. Stir together until well combined.
– Sprinkle a little flour on to a chopping board and shape the burgers (using your hands) on to the tray. Heat a little coconut oil in a frying pan and fry the burgers for about 15-20 minutes until thoroughly cooked.
– To make the slaw, add the chopped cabbage to a bowl and add the vinegar, mustard and balsamic glaze and stir well. I was in charge of the coleslaw and overdid it on the Dijon mustard, oops, so just stick to two tsp of that!
– When the sweet potato/parsnip chips are about 5-10 minutes from being done, add the mushrooms to the tray to roast slightly.
– Once everything is cooked, place one mushroom on a plate followed by a sweet potato circle, then the burger, tomato and avocado before topping with another sweet potato circle and finally the last mushroom top!

I am officially STUFFED now but thoroughly content – it’s all about fuelling your body right after all isn’t it! Enjoy 🙂

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11 thoughts on “Clean & lean turkey burger stack

  1. Pingback: Food diary: my week in lunches | Hannah's Happy Pace

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