Turkey, Sundried Tomato & Basil Burger with Gucamole & Courgette Fries
Serves 2 – makes 4 burgers. I cook 2 and freeze 2
400g turkey mince
1 clove of garlic grated
1 tbsp chopped basil
1/2 red onion finely chopped
4 large sundried tomatoes finely chopped
1 large ripe avocado
1 red chilli deseeded and finely chopped
1 lime juiced
1 tbsp chopped coriander
2 seeded grain rolls cut in half (can be left out as the burger is just as nice without)
1 large courgette cut into chips
Handful of pano breadcrumbs
1 egg lightly beaten
Pinch of paprika
1/4 red cabbage shredded
1/2 onion sliced
1 carrot grated
2 tbsp low fat mayonnaise.
Mix the mince, garlic, basil, tomatoes and onion, and seasoning until nicely combined. Form into 4 burgers, then chill in the fridge to firm up until ready to cook.
Make the guacamole, mash the avocado with the remaining coriander and onion, the chilli and lime juice, and season. Set aside.
Mix your coleslaw ingredients together and pop in the fridge until ready to serve.
Preheat your oven to 180 degrees.
Pop your beaten egg into a bowl, and your breadcrumbs & paprika in a separate bowl. toss your courgette chips in the egg and then in your breadcrumbs. Line them up on an oven tray lined with baking paper, season and drizzle with a little oil, and bake for 25 minutes or so until nice and crispy.
While your chips are baking, Heat a griddle pan on medium heat. Pop in your rolls the rolls and cook for a minute or so, then keep them warm.
Brush the burgers with a little oil and pop into the griddle, cook for 5 minutes or so on each side until charred and cooked through.
Pop each burger into your rolls and top with guacamole.
Serve with homemade coleslaw and courgette fries.