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For the Burger
2 burger buns
4 slices of cheddar
360g turkey mince
1 shallot
1 garlic clove
1 carrot
1tsp dry herbs
1 egg
40g bread crumbs
Salt / Pepper
Serves: 2
Time to prep: 20min
Time to cook: 35min
For the Wedges
1 large sweet potato
1tsp cumin
1tsp smoked paprika
1tsp dry oregano
Salt / Pepper
Sunflower oil
Red meat can be tricky
to digest for some; enter
the turkey burger! Turkey
contains less saturated fat
and is easier on the gut
than red meat, it’s also less
calories for those who are
mindful of this.
This meal has starchycarbohydrates and soluble
fibre from the burger bun,
grated carrot and sweet
potato wedges – great for
those wanting to minimise
stoma-pouch overflows.
1. Peel and dice the shallot, peel and crush the garlic, peel and grate the
2. In a mixing bowl, add the turkey mince, shallot, garlic, carrot, dry
herbs, egg, bread crumbs and a little seasoning and mix until combined.
3. Form four burgers using a burger press or your hand, press firmly to
make sure they hold well.
4. Heat a frying pan with a little oil, add the burgers, turn over when
brown and place a slice of cheese on top of each of them. They should
need roughly 5 minutes on each side.
5. Remove from the pan, leave to the side to rest.
6. Place the burger buns into the frying pan to get some colour and
7. Build your burger with the bun, the burger and cheese.
1. Preheat the oven to 220ºC. Peel the sweet potato and cut into wedges.
2. Place in a bowl with the spices and herbs, add a pinch of salt and
drizzle of sunflower oil and mix well.
3. Place onto a tray and cook in the oven for 20-30 minutes or until


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