Turkey Burgers with Avocado, Mango Yoghurt & Sweet Potato Fries
Prep
15 mins Cook
45 mins Serves
4
15 mins Cook
45 mins Serves
4
Ingredients
500g turkey thigh mince
3 spring onions, finely chopped
1 garlic clove, crushed
175g Greek yoghurt
800g sweet potatoes
2 ½ (half) tbsp The Groovy Food Company organic virgin coconut oil
2 heaped tbsp mango chutney
Squeeze lemon juice
To serve:
1 large or 2 small avocados
4-5 cherry tomatoes
¼ (quarter) cucumber peeled into ribbons
4 handfuls lettuce leaves
4 whole wheat buns
Directions:
DOWNLOAD PDF- Heat oven to 200C/180C/gas 6.
- To make the burgers put the mince, spring onion, garlic, 40g of yoghurt, 1 tsp salt and a good grinding of black pepper in a bowl. Use a fork to combine thoroughly then shape firmly into 4 patties, each about 2cm thick. Cover and chill for at least 30 mins.
- Meanwhile cut the sweet potatoes into chunky fries. Melt 2 tbsp of the coconut oil then drizzle over the potatoes, season well and toss to coat. Spread out to a single layer on two parchment lined trays and roast for 45 mins, turning halfway through.
- Combine the remaining yoghurt and the mango chutney in a bowl with a squeeze of lemon juice and seasoning, set aside. Heat ½ (half) tbsp coconut oil in a large frying pan over a medium-high heat. Fry the burgers for 3-4 minutes on each side, until browned, then transfer to a baking tray and pop in the oven with the fries for their final 15 mins, or until cooked through.
- Halve the burger buns and warm in the oven. Scoop the avocado flesh into a bowl and mash with some seasoning. Layer up the burgers starting with mashed avocado, then lettuce, a turkey burger, a few cucumber ribbons, a dollop of mango yoghurt and tomato slices, then pop on the lid. Serve with a portion of fries and any extra sauce on the side.