Ready in about 30 minutes
Syns - Extra Easy ½
Add 6 syns if not using the wholemeal roll as a Healthy Extra
Ingredients
For the chips
3 baking potatoes, peeled and cut into chips
Fry light
salt
For the burgers
2 garlic cloves, finely chopped
½ onion, finely chopped
650g extra lean turkey breast mince
A small handful of fresh coriander, finely chopped
3 sprigs of fresh mint, leaves finely chopped
1 red chilli, deseeded and finely chopped
1 fresh lemongrass stalk, finely chopped
4 x 60g wholemeal rolls, split
8 romaine lettuce leaves
1 red onion, sliced
1 tomato, sliced
For the salad
1 cucumber, cut into thin ribbons
2 carrots, peeled and cut into thin ribbons
12 red radishes, thinly sliced
juice of 1 lemon
salt and freshly ground black pepper
For the spicy mayo
½ tsp smoked paprika
2 level tbsp extra-light mayonnaise
Method
1. Preheat your oven to 180c/fan 160/Gas 4 and line a baking tray with baking paper. Boil the chips for 3-4 minutes, then drain, shaking them slightly to roughen up the edges. Transfer to the baking tray in a single layer, spray with fry light and bake for 15-20 minutes, or until golden.
2. Meanwhile, preheat your grill to medium-high. Put the garlic, onion, mince, coriander, mint, chilli and lemongrass in a blender and whizz until well combined. Divide into 4 portions and shape each into a burger. Grill for 12-15 minutes, turning halfway, or until cooked through.
3. Put the cucumber, carrots, radishes and lemon juice in a bowl, season and toss well. In another bowl, mix the smoked paprika and mayonnaise.
4. Toast the rolls for 1-2 minutes. Layer the lettuce, onion and tomato on the base. Top with the burger and ½ tbsp of the spicy mayo, then the roll lid. Season the chips with salt and serve with the burgers and salad.
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