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Spicy turkey & bean burgers with minted cucumber salsa
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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Ingredients
400g can Essential Mixed Bean Salad
300g pack Essential 2% Fat British Turkey Breast Mince
4 tsp Cooks’ Ingredients Vadouvan Spice Blend
1 Essential Red Onion, ½ finely chopped, ½ thinly sliced
¼ Essential Cucumber, halved lengthways, then sliced across
4 sprig/s mint, leaves picked and finely chopped
2 tbsp white wine vinegar
1 tbsp caster sugar
4 Essential White or Wholemeal Giant Baps
2 tsp olive oil
120g Essential Greek Style Yogurt
Method
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
Cook’s tip
For a slightly more substantial supper, serve the burgers with Essential Oven Chips or French fries instead of the floured baps
Nutritional
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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