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These Lisa Riley skinny turkey burgers from her Honesty Diet are super lean and they are perfect for when you're looking for something that tastes like a treat, but won't ruin your healthy eating efforts. These Honesty turkey burgers from her Diet skinny book are served with chunky celeriac chips, a fun and inventive way to cook a vegetable you might not use all the time. When the weather warms up these burgers would also be fantastic on the barbecue!
For this Honesty Diet (opens in new tab)
recipe, you will need
- 250g minced turkey
- 3 spring onions, finely chopped
- 1 teaspoon pre-chopped garlic
- 2 sundried tomatoes, finely chopped
- 1 tablespoon fresh flat-leafed parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon olive oil, for grilling
- Lettuce leave and slices of tomato and onion, for topping
For the chips:
- 2 large celeriac
- 3 tablespoons olive oil
- 1 tablespoon mild curry powder
- 1/2 teaspoon sea salt
- Preheat the oven to 230° C.
- Mix all the burger ingredients, except for the olive oil, together in a large bowl. Divide the mixture into four equal amounts and shape into burgers. Place them on a plate, cover and chill in the fridge for 30 minutes.
- Peel the celeriac by slicing off the top and bottom and using a sharp knife to remove the tough skin. Cut into fat chips. Blanch the chips by boiling them, uncovered, for 2 minutes.
- Drain the chips and then place them back in the saucepan. Add the oil, curry powder and sea salt, and coat the chips well.
- Spread the chips on to a large baking tray, leaving space between them. Cook in the oven for 30-35 minutes until golden brown and cooked through.
- Remove the burgers from the fridge and brush with the olive oil. Place under a preheated grill and cook for 3-4 minutes on each side. Dress your burger with the lettuce, tomato and onion and serve with the chips.