Portobello mushroom turkey burgers with salsa and sweet potato chips

I use turkey thigh mince in a lot of my cooking as it is a great healthy substitute for minced beef or lamb, being both full of flavour and lower in saturated fats.

(Serves 5)                                                                                                              

  • 500g Turkey thigh mince
  • 1 Egg
  • 2tbsp. Bread crumbs or matzo meal
  • White onion finely diced
  • 2 Garlic cloves crushed
  • 1tsp. Smoked paprika
  • 1/2tsp. Cayenne pepper
  • 1tsp. Oregano
  • 1tsp. Lemon juice
  • 2 Sweet potatoes (800g) washed and cut into thin sticks (I left the skin on …extra fibre!)
  • 4tsp. Olive oil
  • 10 Large mushrooms (Portobello for example)
  • 2 Large tomatoes diced small
  • 1tsp. Chipotle paste (optional)
  • 1tbsp. Coriander finely chopped
  • 1tsp. Lime juice
  • Salt & Pepper

For the burgers:

  1. Heat one tsp. of olive oil in a pan over a medium heat and add your onions plus a pinch of salt
  2. Once the onions have turned translucent add the garlic, smoked paprika and cayenne pepper and cook for a further 5 minutes on a low heat
  3. In a bowl mix the turkey, onion mixture, egg, bread crumbs, oregano, lemon juice along with a pinch of salt and pepperFullSizeRender (3)
  4. Leave the mixture to rest for 15 minutes
  5. Form the burger mixture into 5 patties
  6. Heat a griddle pan or non-stick frying pan over a medium heat
  7. Brown both sides of the burgers and then turned down the heat slightly and allow the burgers to cook through
  8. While the burgers are cooking heat another pan over a high heat, brush or spray with oil, and brown your mushrooms on both sides, then turn down the heat add a splash on water and allow the mushrooms to cook through
  9. Once the mushrooms and burgers are cooked through stack each burger between two mushrooms along with lettuce and cheese if you fancy it, plus your salsa and serve with the chips

For the chips ( cook the mushrooms and burgers while the chips are in the oven):

  1. Preheat your oven to 220oC or 200oC fan
  2. Coat the sweet potato in the remaining oil and season with salt and pepper
  3. Spread your chips evenly on a non-stick baking tray and put in the oven for 20 minutesFullSizeRender[1]

For the salsa:

  1. Simply mix the tomato, coriander, lime juice and chipotle pasteFullSizeRender[2]

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