This is one of my favourite recipes so far! I chose to add some Doritos (cool original – as I don’t usually react to those) and homemade creamy garlic avocado dip as I was treating myself but you can make it healthier by swapping the Doritos for some sweet potato fries.
I originally found this recipe in a Love Food cookbook a while ago but tweaked it a little to make it less spicy for those who (like me) want enough spice to add flavour but not hurt their tongue!
Feeds 4
NB: I don’t add salt due to my own preference but feel free to add it
Ingredients:
400g turkey breast mince
1 can spicy refried beans (I used Santa Maria which is a 215g can)
3 cloves of garlic (peeled and crushed)
1 tbsp fresh chopped coriander
2 tbsp tomato puree
Method:
Beat the refried beans in a bowl until smooth, then add the turkey mince to the bowl
Add the garlic cloves, tomato puree and coriander, then mix together
Shape the mixture into 4 equal sized burgers, then cover with tin foil and leave in the fridge for 1 hour
While the burger mixture is refrigerating you could make some creamy garlic avocado dip
Once the hour is up, preheat the grill – I used a George Foreman but any grill will be fine
Place all burgers on the grill until cooked-through – the George Foreman took approx. 12 minutes (in an oven grill you will need to turn the burgers after approx. 5 minutes)
To be safe, stick a fork or sharp knife in the burgers and if the juice runs clear from the meat then they’re done. If in doubt, I’d advise to cook them a little longer – it’s much safer to overcook than to eat under-cooked meat.
I served these with (what worked out as) 36g of Doritos each and 3 tbsp of the guacamole with 15g lettuce and a wedge of lime
Macros (per person when serving 4) for those specific measurements of the burgers and all sides:
Carbs – 50g
Fat – 15g
Protein – 38g
Fibre – 7g
Macros (per person when serving 4) for just the burgers:
Carbs – 26g
Fat – 3g
Protein – 34g
Fibre – 4g
Enjoy!
