Open turkey & apple burgers with mustard yoghurt Main Print this recipe Details Serves: 4Number of ingredients: 20To prep: 10 + 20 minutes refrigerationTo cook: 10 minutes approxDifficulty: Medium Nutrition per servingEnergy: 1534kJProtein: 35.5gTotal fat: 9gSaturated fat: 2.7gCarbohydrate: 30.1gSodium: 361mgFibre: 10.2g Ingredients Burger 400g minced (ground) turkey 1 tablespoon fresh thyme leaves, chopped finely 1½ teaspoons ground cumin 1½ teaspoons ground coriander 1 clove garlic, crushed 1 egg 1 small green apple (130g), grated coarsely 400g can no-added-salt cannellini beans, drained, rinsed olive oil spray 1 cup (80g) finely shredded savoy cabbage 1 medium carrot (120g), cut into matchsticks (see tip) 1 medium beetroot (beet) (175g), cut into matchsticks ½ small red onion (50g), sliced thinly 2 teaspoons apple cider vinegar 1/2 teaspoon finely grated orange rind 2 teaspoons orange juice 2 teaspoons extra virgin olive oil 4 slices wholegrain sourdough bread (140g) Mustard yoghurt ⅓ cup (95g) Greek yoghurt 3 teaspoons wholegrain mustard Method Combine turkey, thyme, cumin, coriander, garlic, egg, apple and beans in a large bowl; mix well. Season with pepper. Using wet hands, shape mixture into 4 patties. Cover and refrigerate for 20 minutes to firm. Heat a medium non-stick frying pan over medium heat; spray lightly with oil. Cook patties for 6 minutes each side or until cooked through. Meanwhile, make mustard yoghurt. Toss cabbage, carrot, beetroot and onion in a bowl; drizzle with combined vinegar, orange rind, juice and oil. Lightly toast bread. Top each toast slice with a turkey pattie, a quarter of the salad and a quarter of the mustard yoghurt. Mustard yoghurt Combine ingredients in a small bowl.
