Diner Turkey Burger
A single portion of American cooking, ready in 33 minutes. Roughly £1.90 a portion.
Per portion
Calories from protein 26%, carbs 26%, fat 48%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Toss the sweet potato wedges with half the paprika, a good pinch of salt and a splash of oil, and roast for 20–25 minutes, turning once, until tender and golden.
- 3
Mix the turkey mince with the garlic, the rest of the paprika and ¼ tsp salt, then shape into a patty and fry over medium-high heat for 4–5 minutes each side until cooked through with no pink inside, topping with the cheese slice for the last minute to melt.
- 4
Toast the bun.
- 5
Build the burger with the lettuce, the patty and cheese, the tomato and ketchup, and serve with the wedges.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/diner-turkey-burger/
