Turkey & California Prunes Burgers
This burger is high in protein and low in fat so makes an alternative to beef burgers. Because it is low fat, turkey can be a bit dry though so in this recipe I have added some prune puree which keeps them juicy. They are really easy to make and quick to cook meaning that they are a great option for a weekend lunch or dinner. This recipe serves six so I have some for leftovers which I eat for lunch through the week.
Makes: 6
INGREDIENTS
- For the burgers
- 500g turkey mince
- 8 tbsp fresh breadcrumbs
- 1 tbsp Worcester sauce
- 1 tsp freshly ground black pepper
- 2 garlic cloves, crushed
- 2 tsp dried mixed herbs
- 1 egg, beaten
- 2 tbsp California Prune puree
- For the coleslaw
- ½ small red cabbage, shredded
- 3 carrots, grated
- ½ red onion, shredded
- 1 clove garlic, crushed
- 6 tbsp mayonnaise
- Salt & pepper to taste
- To serve
- 6 whole meal rolls
- Toppings of your choice e.g. lettuce, cheese, tomato, ketchup
DIRECTIONS
- Preheat the oven to 200C
- Mix all the burger ingredients together in a large bowl. Shape into six patties
- Heat a non-stick frying pan, and add the patties and cook over a medium heat for about 3 mins
- Flip them gently and cook the other side until browned
- Transfer to an oven tray and cook for a further 10mins
- While the burgers are in the oven, put the mayonnaise, garlic and salt and pepper in a bowl and mix together
- Add the shredded cabbage, carrot and onion and mix well
- When the burgers are cooked, layer them in the rolls with toppings and serve with the coleslaw.
AUTHOR
Jo Travers BSc RD MBDA
Registered dietitian and professional nutritionist, author of the book The Bone-Strength Plan, Jo Travers is also known as “The London Nutritionist”. She has come onboard the California Prune Board as an ambassador to help us spread the word of the health and nutritional benefits of prunes.
NUTRITION FACTS
| CALORIES | 390 |
| SATURATED FAT | 12% |
| FIBRE | 22% |
| CARBOHYDRATE | 1.6% |