Gluten Free, Dairy Free & Paleo Turkey Burgers with Portobello Buns and Sweet Potato Fries
Everyone loves a good burger and fries. We’ve found the perfect guilt free alternative. The Turkey is very lean, low in fat and high in Protein, the quinoa adds a great texture and an additional bit of protein and the sweet potato fries are low Gi. (Serves 4)
For the Sweet Potato Fries:
1 Large Sweet Potato per person
Drizzle of Melted Coconut Oil
For The Turkey Burgers:
300g of Turkey Mince
1 Onion, Diced
1 Egg, Whisked
1/4 Cup of Cooked Quinoa
Handful of Coriander, Roughly Chopped
For the Buns:
2 Large Portobello Mushrooms per person
Wash your sweet potatoes and cut the ends off. Then chop them into your desired shape and thickness.
Melt some coconut oil and lay the sweet potatoes out on a baking sheet.
Drizzle the melted coconut oil over them and sprinkle with salt and pepper.
Toss it all around to make sure they are evenly coated.
Roast at 220’C for about 30 minutes.
While they’re cooking:
Add all of the ingredients for the burgers into a bowl and mix them altogether.
Shape the mixture into burger patties and set aside.
After the fries have been in for about 15 minutes, take them out and turn them.
At this point wipe the mushrooms with paper towel (to get rid of any excess moisture), cut off the stalks and rub some coconut oil on their caps. Add them to the baking sheet with the fries with the inside facing up for the remainder of the cooking time.
Prepare any toppings – some tomato, onion, avocado, cos lettuce etc and set it aside.
Heat some cocnut oil in a pan on high heat and add your burgers to the pan. After a few minutes, flip them and cook them to your liking.
Take out the mushrooms and Sweer potatoes and plate everything.