Turkey Burgers with Potato Wedges and Salad
Nutrition per serving
Calories | 648 kcal |
Protein | 29.7 g |
Carbs | 50.6 g |
Fats | 37.4 g |
Saturated Fat | 6.4 g |
Monounsaturated Fat | 23.1 g |
Polyunsaturated Fat | 6 g |
Sugars | 8 g |
Fiber | 9.2 g |
Sodium | 165 mg |
Ingredients
Turkey Breast Ground | |
Baby Spinach | |
Romaine Lettuce | |
Cherry Tomatoes | |
Olive Oil | |
Onion | |
Garlic | |
Mixed Herbs | |
Cumin Powder | |
Potato, flesh and skin |
Preparation
1. Pre-heat the oven to 200 C (390F).
1. Pre-heat the oven to 200 C (390F).
2. Cut the cherry tomatoes into halves.
3. Finely chop the onion.
4. Slice the potato into wedges.
1. Place the potato wedges into an oven proof dish. Drizzle over 1 tbsp of olive oil and season with salt and pepper, then place in the oven to bake for 50 minutes to 1 hour.
1. Place the potato wedges into an oven proof dish. Drizzle over 1 tbsp of olive oil and season with salt and pepper, then place in the oven to bake for 50 minutes to 1 hour.
2. In a bowl, combine the turkey mince with the onion, garlic, mixed herbs, cumin and a pinch of salt and pepper. Using your hands, form the mixture into patties.
3. Heat 1 tbsp of olive oil in a frying pan over a medium-high heat. Fry the burgers on each side for 5 minutes.
4. Lay the spinach and lettuce onto a plate, then arrange the tomatoes on top. Add the burgers and potato wedges on top or on the side.