Turkey breast mince is one of my new favourite ingredients. Whilst it may not taste of much on its own, a few 0sp additions make it truly delicious. Best of all, the 2% fat lean turkey breast mince (I’ve bought it in Sainsbury’s and in Tesco’s) is only 5sp for 500g (I know I didn’t believe it either but I checked it 5 times!!).
When trying to think of a new recipe to use this lovely mince in, I thought what could be better than pairing it with my ultimate food obsession at the moment, AVOCADO!
The result made for a delicious, moist and filling treat at only 2sp/94kcals per burger pattie. I doubled mine up and added a few accompaniments (see below) so the total for this huge burger was only 8sp (around 350kcals)
You could also serve this with a large salad and without a bun if you fancy. This would reduce the points even further.
Turkey Avocado Burger
For the burgers
Makes 10 burgers = 2sp/94kcal per burger
500g lean turkey breast mince (2% fat)
1 medium avocado, mashed
30g fresh parmesan, grated
Handful fresh coriander, finely chopped
1 tsp onion powder and garlic salt
¼ tsp cayenne pepper
Zest of 1 lemon
30g panko breadcrumbs
Salt and pepper to taste
For the lemon mayonnaise
Serves 2 = 1sp /31kcal per person
2 tbsp lighted mayonnaise
2 tbsp lightest crème fraiche
Zest of 1 lemon and juice of ½ lemon
½ red onion, cut into round slices
Handful of cherry tomatos, quartered and mixed with 1 chilli, handful of chopped coriander and juice of half a lemon (0sp)
Sriracha hot sauce
2 x Warburton’s thins (3sp/99kcal each)
Pre heat the oven to 180c.
Pop all the ingredients for the burgers into a large bowl, get your hands in there and combine well. Shape the mixture into 10 burger patties and pop onto a baking tray lined with tin foil. Spray with low calorie cooking spray and pop in the oven for 30 minutes.
Meanwhile make/prepare the accompaniments. For the mayo, mix everything together in a small bowl. Then lay out the rest of the burger assembly ingredients ready so that it is quick and easy to assemble when the burgers are cooked.
You can assemble these burgers however you fancy but I started with half a Warbie thin on the bottom, topped this with a little Sriracha sauce, then a large lettuce leaf, then the first burger, a small dollop of the lemon mayo, the second burger, more lemon may then the onion and cherry tomato mix. I then topped it with the other half of the Warbie thin.
The first time I made this I served it with a large side salad and 3sp worth of the Uncle Ben’s Quinoa and Wholegrain rice topped with some more Sriracha sauce. The second time I served it with some cumin seasoned butternut squash chips for 0sp. Each was lovely but the BNS wedges are probably better if you have less points left for the day.
Either way, build your burger and enjoy while its hot!