Little gem lettuce leaves, tomato slices and burger relishes, to serve
Guacamole/salsa to top (optional)
STEP BY STEP
Heat 1 tbsp oil in a frying pan. Add the onion and cook for 5 minutes until softened, then add garlic for 1 minute.
In bowl combine the breadcrumbs, parsley, onions, mince and apricots. Form into burgers and chill for 20 mins.
Preheat the oven to 200°C, 180°C fan oven, gas mark 6.
Toss the sweet potatoes with remaining oil, season and bake for 25-30mins in a large roasting tin. Add the mushrooms for the last 5 minutes
Heat a griddle or large frying pan over a medium-high heat, lightly chargrill the aubergines and courgettes then set aside. Add the burgers and cook for 7-8 minutes each side or until charred and cooked through.
Serve burgers between the mushroom 'buns' with lettuce, tomatoes, courgette and aubergine with the wedges on the side.
TIP: A great option when hosting. This meal will help you to achieve your 5 a day, whilst also providing you with fibre and micronutrients. Turkey is often forgotten about and is just as tasty as a chicken burger.