If you’re caving a burger but looking for a healthier alternative then this tasty creation is perfect.
Lean turkey mince is lower in saturated fat than beef mince but still makes a proper burger and teamed with these ingredients it’s packed full of flavour.
You will need:
– 500g lean turkey mince
– 2 garlic cloves, finely chopped
– 1 red onion, finely chopped
– 1 pepper, finely chopped
– 250g pack of soft apricots, finely chopped
– Black pepper to season
– Oil for brushing
Ingredients for turkey and apricot burgers
– These burgers could not be easier to make – you basically put all of the ingredients, except for the oil, in to a big bowl before mixing together.
– It’s easiest to mix it all together with your hands to really make sure it’s combined.
– Make six burgers before brushing with oil and putting under the grill.
– Cook for 6-8 minutes on each side until they are thoroughly cooked and the meat is no longer pink.
Ready to go under the grill
They really are that simple. I served mine with roasted vegetables but they would be great served in a toasted wholemeal pitta with salad for lunch as well.
Tastier then they look – I promise!
Sweet potato and chorizo are two of my favourite things so I was excited to try out a recipe with the two combined.
If you’re looking for a quick, nutritious tea then this dish is perfect. I know chorizo is not the healthiest of meats to add to a soup but it gives the dish an abudance of flavour and also makes it a perfect treat meal without being too guilty.
Here’s the recipe for sweet potato and chorizo soup which I made earlier this week and it was truly delicious and very simple to make.
What you need:
– Vegetable oil
– 2 large sweet potato
– four garlic cloves
– 1 large red onion
– 500g uncooked chorizo
– 750ml chicken stock
What to do:
– Start by chopping the sweet potato and red onion in to large chunks.
– In a pre-heated oven of about 200C put the potato, onion and unpeeled garlic cloves in to a roasting tin, sprinkle the oil over and roast for about 25 minutes until soft.
– Whilst the veg is cooking, cut the chorizo in to chunks and fry off, keeping the juices in the pan to add to the soup later.
– When the veg is cooked, peel the garlic and add it all to a pan.
– Add the chicken stock and bring to the boil before simmering for a couple of minutes.
– Blend (depending on how chunky or smooth you like your soup.
– Add the chorizo and the juices and simmer for a further five minutes.
– Season with pepper and you’re good to go.