julie19
Silver Member
Ingredients:
For the guacamole:
1 large avocado, diced
Juice of 1 lime
8 vine-ripened cherry tomatoes, quartered
2 tbsp coriander laves, chopped
For the burgers:
Fry light
1 onion, finely chopped
2 large garlic cloves, crushed
2 tbsp parsley
500g turkey mince
1 heaped tsp mild chilli powder
To serve:
1 large red pepper, thickly sliced
1 red onion, thickly sliced
Wholemeal roll (HEXB)
Method:
3 1/2 syns per serving (if using the roll as a HEXB) on original & extra easy
For the guacamole:
1 large avocado, diced
Juice of 1 lime
8 vine-ripened cherry tomatoes, quartered
2 tbsp coriander laves, chopped
For the burgers:
Fry light
1 onion, finely chopped
2 large garlic cloves, crushed
2 tbsp parsley
500g turkey mince
1 heaped tsp mild chilli powder
To serve:
1 large red pepper, thickly sliced
1 red onion, thickly sliced
Wholemeal roll (HEXB)
Method:
- Mix together the guacamole ingredients. Season & set aside
- For the burgers, spray a pan with fry light & sauté the onion and the 2 garlic cloves for a few minutes. Allow them to cool, then tip into a bowl and add the parsley, mince and chilli powder. Season & shape into 4 burgers.
- Spray the burgers with fry light & grill for about 4 minutes each side until cooked through. Cook the pepper & onion slices on the barbecue, until softened.
- Serve in a toasted bun with lettuce, peppers, onion & some guacamole,
3 1/2 syns per serving (if using the roll as a HEXB) on original & extra easy
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