Vadouvan is an Indian-inspired spice blend, adding a rounded, sweet flavour to these deliciously light burger. Adding mashed beans makes the meat go further
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Drain the beans and pat dry between several layers of kitchen paper. Reserve 100g in a small bowl. Transfer the rest to a larger bowl and mash with a fork until broken into small pieces. Add the turkey mince, vadouvan spice, chopped red onion and a little salt. Mix well and shape into 4 even-sized burgers.
Combine the cucumber, sliced red onion, mint, vinegar and sugar in a bowl and stir well to make a salsa. Halve the baps, ready for filling.
Heat the oil in a frying pan and fry the burgers for 4 minutes on each side, until golden and cooked through. Place on the bap bases, top each with a spoonful of the reserved
For a slightly more substantial supper, serve the burgers with Essential Oven Chips or French fries instead of the floured baps
Typical values per serving when made using specific products in recipe
Energy | 1,821kJ/ 432kcals |
|---|---|
Fat | 8.7g |
Saturated Fat | 2.9g |
Carbohydrates | 49g |
Sugars | 12g |
Fibre | 7.1g |
Protein | 36g |
Salt | 1.4g |
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