Turkey Burgers with mushroom 'bun' & Fries

Prep Time: 20 mins Cook Time: 30-35 mins
Serves: 4



  • 4 tbsp extra-virgin olive oil
  • 1 small onion, finely diced
  • 1 garlic clove, crushed
  • 75g fresh wholemeal breadcrumbs
  • Handful fresh flatleaf parsley, finely chopped
  • 500g minced turkey
  • 100g dried, ready-to-eat apricots, finely chopped
  • 900g sweet potatoes, unpeeled and cut into wedges
  • 8 portobello mushrooms
  • 1 aubergine, cut into slices
  • 1 courgette, cut into slices
  • Little gem lettuce leaves, tomato slices and burger relishes, to serve
  • Guacamole/salsa to top (optional)


  1. Heat 1 tbsp oil in a frying pan. Add the onion and cook for 5 minutes until softened, then add garlic for 1 minute.
  2. In bowl combine the breadcrumbs, parsley, onions, mince and apricots. Form into burgers and chill for 20 mins.
  3. Preheat the oven to 200°C, 180°C fan oven, gas mark 6.
  4. 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
  5. 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.
  6. 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.

Macronutrients Breakdown

  • Carbs: 70.1g
  • Protein: 41g
  • Fat: 41.05g


  • Calcium: 160.78mg
  • Vitamins D: 1.05mcg
  • B12: 1.3mcg
  • Kcal per serving: 855.75Kcal pp


Green Boost Smoothie

Total Time: 25 mins

Apricot & Peach Bircher Muesli

Total Time: 1 hour/overnight

Tuscan style Tuna Salad

Total Time: 22 mins

Chicken Meatballs with courgetti or boodles

Total Time: 25 mins