Turkey burgers with blue cheese slaw
Turkey Breast, Skinless, raw
400 g, minced
200 g, peeled and grated
2 clove(s), crushed
2 tablespoons, level
Calorie controlled cooking spray
Wholemeal Bread Roll
½ small, finely sliced
Pickled Gherkins, drained
3 medium, sliced
300 g, shredded
4 medium, trimmed and finely sliced
Fat Free Natural Yogurt
Vinegar, All Types
1 tablespoons, cider
- In a large bowl, combine the turkey, squash, sriracha sauce, garlic and tomato purée, and season well. Shape into 4 burgers and chill for 10-15 minutes. Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Mist a large nonstick frying pan with cooking spray and set over a medium heat. In two batches, sear the burgers for about 2 minutes on each side, then transfer to a baking sheet, mist with cooking spray and bake in the preheated oven for 15-20 minutes, until cooked through.
- Meanwhile, make the slaw. Put the cabbage and spring onions in a bowl. Whizz together the blue cheese, yogurt and cider vinegar in a mini food processor until smooth, then pour over the veg and toss until everything is coated in the dressing.
- To assemble the burgers, put a little slaw on the bottom half of each bun, then top with the burgers, red onion and gherkins and the top half of the bun. Serve the burgers with any remaining slaw on the side.