Salsa Turkey Burger with Baked Sweet Potato Chips
To make the salsa: Combine the tomatoes, coriander, onion, jalapeño, lime juice,
and salt. Set aside.
To make the burgers: Combine the turkey, chilli powder, salt, and 130 g of the
tomato-salsa mixture. Form into 2 patties. Heat the olive oil in a nonstick frying
pan over medium-high heat. Cook the burgers, flipping once, until browned, 4
minutes, reduce the heat to low and cook through, covered, 5 minutes. Serve on
lettuce with the remaining tomato-salsa mixture and more coriander.
SERVES 2
For the salsa
2 medium tomatoes, finely chopped
20 g loosely packed chopped fresh coriander leaves, plus more for serving
40 g chopped red onion
2 tablespoons minced jalapeño (ribs and seeds removed)
Juice from 1 lime
1 teaspoon coarse salt
For the burgers
225 g ground turkey
½ teaspoon chilli powder
½ teaspoon coarse salt
2 teaspoons olive oil
2 large lettuce leaves
248 CAL, 13 G FAT (3 G SATURATED), 24 G PROTEIN, 10 G CARB, 5 G
SUGAR, 3 G FIBRE, 1,541 MG SODIUM PER SERVING