Light turkey burger
easy
35 mins
35 mins
Ingredients
- 300 g White cabbage
- 2 Carrots
- 3 Stem(s) Parsley
- 100 g Whole milk yoghurt
- 2 TABLESPOONS Lemon juice
- 1 TABLESPOON + 1 tsp oil
- 1 pinch Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Onion
- 2 medium-sized tomatoes
- 100 g Cucumber
- 1 small radicchio salad
- 4 TABLESPOONS Salad cream
- 1 TABLESPOON Mango chutney
- 4 (approx. 600 g) Turkey escalope
- 4 (à 75 g) Burger buns with sesame
- 2 TABLESPOONS Ketchup
- 7-10 Tbsp Cling film
Directions
- 1
Clean and wash the cabbage and cut out the stalk. Slice the cabbage or cut into fine strips. Peel, wash, cut or slice carrots into thin strips. Wash parsley, dab dry and cut the leaves into thin strips. Mix yoghurt, parsley strips, lemon juice and 1 tablespoon of oil and add.
- 2
Season with sugar, salt and pepper and chill. Peel and halve the onion and cut it into cubes. Wash the tomatoes, grate dry and cut into slices. Wash cucumber and cut into slices. Clean, wash and drain the lettuce. Mix salad cream and mango chutney. Cut turkey escalopes into thirds and plate them thinly between 2 layers of foil. Heat 1 teaspoon of oil in a grill pan. Grill the escalopes on each side for about 3 minutes, then season with salt and pepper. Toast the burger buns from both sides, then cut in half.
- 3
Cut turkey escalopes into thirds and plate them thinly between 2 layers of foil. Heat 1 teaspoon of oil in a grill pan. Grill the escalopes on each side for about 3 minutes, then season with salt and pepper. Toast the burger buns from both sides, then cut in half. Cover the lower half of the bun with lettuce, mango sauce, cucumber slices, turkey escalope and tomatoes. Put diced onions and 1 teaspoon of ketchup on each tomato slice. Serve with the coleslaw
Nutrition Facts
550 kcal
52 g
18 g
44 g
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