Turkey Burgers with Roast Potatoes

• 600 gminced turkey
• 1egg, beaten
• 60 ggluten-free breadcrumbs
• ½ tspfreshly ground black pepper
• 1 tspsmoked paprika
• 1 tspsea salt
• 2 tbspchopped chives
• 800 gpotatoes, cut into wedges
• 1baby gem lettuce, leaves separated
• 2tomatoes, sliced
• 1 tbspfinely chopped fresh rosemary
• 2 tbspgarlic-infused oil
• 4gluten-free burger buns
• 4 tbspmayonnaise
• 1lemon, cut into wedges (optional)

Method

1. 1Heat the oven to 200°C fan (220°C conventional). Reserve 1 tsp of the measured garlic-infused oil for the burgers. Toss the potato wedges with the remaining oil, rosemary, a little of the listed salt and pepper, then spread on a tray. Roast for 30–35 minutes, turning halfway, until golden and tender.
2. 2While the wedges roast, make the patties. In a bowl, combine the minced turkey, beaten egg, breadcrumbs, chives, smoked paprika, salt and pepper. Mix gently with your hands until just bound; overworking it tightens the texture. Shape into four even patties, slightly wider than your buns (they tighten as they cook), and press a shallow dimple into the centre of each.
3. 3Brush a frying pan or griddle with the reserved teaspoon of oil and heat over medium-high. Fry the patties for 5–6 minutes on each side until the centre reaches 75°C for 30 seconds. Cook longer if needed.
4. 4In the last minute, split the buns and lay them cut-side down in the pan to toast for 30–60 seconds, until lightly golden and warm.
5. 5Divide the mayonnaise between the toasted buns. Add the lettuce, sliced tomatoes and turkey patties, then replace the lids.
6. 6Serve the burgers with the potato wedges. Add a lemon wedge if using.

Per serving

kcal

632

protein

38.6g

fibre

6.9g

carbs

50.9g

fat

31.5g