Turkey burgers
If you find it hard to get your kids to eat high-fibre food, these burgers contain hidden oats
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Prep:15 mins
Cook:25 mins
Plus cooling time - Serves 8
- Easy
Nutrition per serving
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kcal 179
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fat 6g
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saturates 1g
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carbs 17g
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sugars 9g
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fibre 2g
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protein 16g
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salt 0.17g
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 85g porridge oats
- 450g/1lb minced turkey
- 100g dried apricots, finely chopped
- 1 large carrot, grated
- 1 egg, beaten
- rolls and cucumber slices, to serve
Method
Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney and cucumber slices.
For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.
