Turkey Cranberry Burgers
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Prep Time
10 MINS
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Cook Time
12 MINS
- KCals 348
- Carbs 37G
Ingredients
- 250 g 2% fat turkey mince
- 2 bacon medallions, finely diced
- ½ small red onion, peeled and finely diced
- ½ tsp garlic granules
- ½ tsp onion granules
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp orange zest
- 20 g dried cranberries, finely chopped
- 15 g panko breadcrumbs
- 1 medium egg, beaten
- 2 light Babybel cheeses
- 4 bread rolls, approx. 60g each, sliced in half
- 4 tsp cranberry sauce
- 4 tsp light mayonnaise
- 50 g lettuce
- salt and pepper, to taste
- low-calorie cooking spray
Instructions
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Add the mince, bacon and onion to a mixing bowl and mix to combine. Add the panko breadcrumbs, dried cranberries, garlic granules, onion powder, sage, thyme and orange zest. Season with a little salt and pepper. Add 1 tbsp of egg at a time until the mixture comes together. You may not need to use all of the egg.
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Split the mixture into 4. Flatten the mixture in the palm of your hand and add a piece of Babybel cheese. Wrap the mince round the cheese, ensuring it is fully sealed, and shape into burgers. Repeat with the other burgers. Add to a plate and chill in the fridge for 10 minutes.
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Spray a frying pan with low-calorie cooking spray and set on a low-medium heat. Cook the burgers for 5 minutes on each side. Be careful not to have the pan too hot as the burgers may burn on the outside but not be cooked through.
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Add the rolls to a baking tray, cut side up, and pop under the grill until lightly toasted. Spread with the cranberry sauce and light mayo.
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Once cooked, add a burger to each roll, top with lettuce and add the top half of the roll on top. Serve!