Spicy turkey burger with rosemary & garlic wedges
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 1 • Difficulty: Easy
For a great-tasting burger and chips that beats a takeaway hands down, try this easy recipe for one.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Rosemary, Dried
1 teaspoon(s), level
Garlic granules
5 g
Turkey mince, 10% fat, raw
140 g
Wholegrain Mustard
½ teaspoon(s), level
Smooth Mustard
½ tablespoon(s), level
Chilli flakes
½ teaspoon(s), level
Brown sandwich thins
1 individual
Rocket
1 portion(s)
Tomato
½ large, beef tomato, cut into thin slices
Pickled gherkins, no added sugar
2 small, drained, chopped
Red onion
½ small, Cut Into Thin Slices
Potatoes, Raw
185 g, skin on
Paprika
½ teaspoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a baking tray with cooking spray. Scrub the potato and pat dry with kitchen paper. Leaving the skin on, cut it into wedges and put in a bowl. Mist with the cooking spray and sprinkle over the rosemary and garlic granules, then mix until evenly coated. Transfer to the prepared tray and bake for 35-40 minutes, turning halfway.
2
Meanwhile, put the mince, mustards, paprika and chilli in a bowl, season and mix well, then shape into a burger. Heat a nonstick pan over a medium heat, mist with cooking spray, add the burger and fry for 6 minutes on each side until cooked through.
3
Meanwhile, split the sandwich thin and put some rocket and tomato on the bottom half. Spoon on the chilli sauce. Top with the burger, more tomato, the onion and gherkins and more rocket. Finish with the other sandwich thin half and serve with the wedges.
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