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Lunch box fillers, Nutritious Turkey

Turkey mini burgers

Talk about easy and impressive. These tasty, no fuss burgers are perfect to throw together when you’re entertaining.

6SERVES
10MIN PREP
10MIN COOK

INGREDIENTS

  • 2 x 400g Steggles Turkey Rissoles
  • 1 tablespoon olive oil
  • 12 x small wholegrain bread rolls (dinner rolls), toasted
  • ¼ cup mayonnaise
  • 60g baby rocket leaves
  • 1 large carrot, peeled, shredded
  • 1 Lebanese cucumber, seeds removed, diced
  • 50g snow pea sprouts, trimmed
  • Sweet chilli sauce, mint leaves, to garnish
  • Shoestring fries, tomato chutney, to serve
COPY TO CLIPBOARD

METHOD

  1. Preheat the BBQ flat-plate or pan to moderately-high heat. Lightly brush the rissoles with oil and place on BBQ or in the pan, reducing the heat to medium.
  2. Cook for 4–5 minutes each side or until browned and cooked through, turning the rissoles once.
  3. Spread a little mayonnaise over the base of each roll. Top with rocket, turkey rissole, carrot, cucumber and sprouts. Drizzle with sweet chilli sauce and scatter over mint leaves. Sandwich together with top of the bread roll.
  4. Serve burgers with shoestring fries and tomato chutney.
  • 2 x 400g Steggles Turkey Rissoles
  • 1 tablespoon olive oil
  • 12 x small wholegrain bread rolls (dinner rolls), toasted
  • ¼ cup mayonnaise
  • 60g baby rocket leaves
  • 1 large carrot, peeled, shredded
  • 1 Lebanese cucumber, seeds removed, diced
  • 50g snow pea sprouts, trimmed
  • Sweet chilli sauce, mint leaves, to garnish
  • Shoestring fries, tomato chutney, to serve
COPY TO CLIPBOARD
  1. Preheat the BBQ flat-plate or pan to moderately-high heat. Lightly brush the rissoles with oil and place on BBQ or in the pan, reducing the heat to medium.
  2. Cook for 4–5 minutes each side or until browned and cooked through, turning the rissoles once.
  3. Spread a little mayonnaise over the base of each roll. Top with rocket, turkey rissole, carrot, cucumber and sprouts. Drizzle with sweet chilli sauce and scatter over mint leaves. Sandwich together with top of the bread roll.
  4. Serve burgers with shoestring fries and tomato chutney.

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