Slimming world Christmas Turkey Burgers
Christmas Turkey Burgers - 2.5 syns per burger!
Makes enough for two (poss enough meat for three if you make the patties smaller). Best to let the patties sit in the fridge for a few hours before cooking if you can as they gain some flavour, but if not, fine to cook after an hour of resting. It’s not bbq weather but if you want to bbq them instead or the fry/grill combo that would work well too.
2.5 syns per burger and 2 x healthy extras.
Standard packet of turkey mince (450g)
Dried parsley - 3 level tbsp
Garlic salt - Half a tsp
Ground coriander - half a tsp
Bouillon (veg stock powder, in all supermarkets) - 1 tsp
2 x standard brown rolls (2 x healthy extra b choice)
60g cheddar, sliced thinly (2 x healthy extra a choice)
Cranberry sauce 1 tbsp per burger (1.5 syns)
Low fat mayonnaise, half tbsp per burger (1 syn)
Lettuce of your choice - about 4 large leaves (I used Kos)
1 red pepper, wedged into 4 pieces
Half a white onion, sliced
1. Take the turkey mince in a bowl and work it through with your hands so it looks more paste-like and sticky. If this grosses you out, a wooden spoon does the same job it just takes longer!
2. Add your parsley, garlic salt, veg stock powder (bouillon) and coriander and mix again with your hands until evenly distributed
3. Form into two flat-ish patties about 1.5-2 inches thick, place on a plate, cover and refrigerate for as long as possible. Overnight is recommended but minimum an hour.
4. When you’re ready to cook - set your grill to medium and leave to warm up.
5. In the meantime, fry your patties with frylight on a medium heat in a frying or griddle pan for about 3 mins on each side, being careful not to burn them. This frying pan is going under the grill so make sure it’s suitable (plastic handles will melt so be careful!)
6. Pop the patties not too high up in the oven under the grill for about ten minutes, turning once or more to stop them burning.
7. In the meantime, take another frying pan and add your sliced onion and red pepper. I recommend cutting the red pepper in wedges rather than slices - to do this simply stand the pepper up on a chopping board and cut off its 4 sides - hey presto, 4 x wedges! They just work better in wedge form for a burger 🙂
8. Fry until soft and slightly browned and set to one side.
9. Take your buns, cut open and add cranberry sauce to one side and mayo on the other. Leave to wait.
10. Return to your patties in the grill and the cheese for the final minute. Remove immediately and add into your bun.
11. Top with your peppers, onion and lettuce, and serve immediately.
And that’s your Christmas burger!
Enjoy and don’t forget to tag me on Instagram @slimmingworldrecipes if you make it! If you don’t follow me on insta already you can find me here:https://www.instagram.com/slimmingworldrecipes/