Poultry burger on salad

Name: Poultry burger on salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 400 g Turkey Breast; 1 TABLESPOON Sour cream; 1 TEASPOON Lemon juice; 7-10 Tbsp Pepper; 1 TEASPOON medium hot mustard; 5 TABLESPOONS White wine vinegar; 4 TABLESPOONS Oil; 3 Stem(s) Dill; 200 g Tomatoes; 1 Head frisée salad

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Potatoes
7-10 Tbsp Salt
400 g Turkey Breast
1 TABLESPOON Sour cream
1 TEASPOON Lemon juice
7-10 Tbsp Pepper
1 TEASPOON medium hot mustard
5 TABLESPOONS White wine vinegar
4 TABLESPOONS Oil
3 Stem(s) Dill
200 g Tomatoes
1 Head frisée salad

Directions

1
For the vinaigrette, peel and wash the potatoes. Cook for about 15 minutes in boiling salted water. Meanwhile wash the poultry, dab dry, dice finely and puree. Add sour cream and lemon juice.
2
Season with salt and pepper and chill. Press the potatoes through a potato ricer. Mix with mustard and vinegar and season with salt and pepper. Whip 2 tablespoons of oil into it. Wash the dill and, except for something to garnish, chop coarsely and stir in.
3
Wash, quarter and seed the tomatoes. Finely dice the tomato flesh. Clean and wash the lettuce and pluck into bite-sized pieces. Cut off the chicken mixture with 2 tablespoons to form dumplings. Fry in the remaining hot oil for about 7 minutes, turning.
4
Serve on the salad. Sprinkle with tomato cubes and serve garnished with dill.