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Turkey Mushroom Burgers With Sweet Potatoes

Sandwich, Other

Contributed by: BMC's Teaching Kitchen

Turkey Mushroom Burgers With Sweet Potatoes

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Here you have three recipes in one to make a delicious meal. Serve with a simple green salad (lettuce or spinach, olive oil, lemon juice and a pinch of salt), and enjoy! Try doubling the romesco sauce and save the extras to use as a sauce for fish, chicken, or on a sandwich. In will keep in the fridge for 5-7 days and in the freezer for 1 month. 

Serves:
3 servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Sweet_potatoes - 2 medium Oil - 1 Tablespoon avocado, sesame, canola or light olive oil Salt - 1 pinch Pepper - 1 pinch Mushrooms - 1 container (8-10 oz) OR your favorite vegetables (frozen spinach, shredded zucchini, or frozen peppers and onions) Spices - 1 teaspoon Italian seasoning (a blend of basil, marjoram, oregano, rosemary and thyme; or use Greek seasoning) Salt - ¼ teaspoon Protein - 1 lb ground chicken or turkey (93% fat free) Cooking_spray Roasted_red_peppers - 6-8 oz (½ jar) Parsley - ⅓ bunch Garlic - 1 clove or ¼ teaspoon, powdered Almonds - ¼ cup sliced Salt - ¼ teaspoon Vinegar - 1 Tablespoon red wine, white wine, sherry or apple cider vinegar Oil - 1 Tablespoon olive oil

Instructions

Step 1
Preheat the oven to 400 degrees F.
Step 2
Slice the sweet potato into ½ inch rounds and place on a sheet pan. Drizzle 1 Tablespoon of olive oil over the potatoes. Move them around the pan with your hands to evenly coat them (avoiding overlapping) and roast for 30 minutes or until tender.
Step 3
While the potatoes are cooking, chop mushrooms very finely and add to the mixing bowl.
Step 4
Add the Italian seasoning and salt to the bowl with the mushrooms. Add the ground turkey and mix with your hands.
Step 5
Spray a frying pan with cooking spray and turn the heat to medium-high. Using a ¼ measuring cup, scoop out the turkey mixture directly onto the pan and flatten with your hand to mold into burger patties.
Step 6
Cook each burger for 5 minutes. Flip, and cook for another 5 minutes or until the burger is cooked through and no longer pink.
Step 7
While the burgers are cooking, drain the red peppers and add to a blender. Roughly chop the parsley and mince the garlic. Add ingredients to the blender. Add the sliced almonds, salt , vinegar, and olive oil. Blend until combined.

Notes

Romesco Sauce can easily be substituted for ketchup or your favorite sauce. 

Nutrition Information

Serving Size:
3 serving
Calories:
400 Calories
Fat:
24
Saturated Fat:
5.3
Carbohydrates:
Net Carb: 17
Dietary Fiber:
2
Protein:
32
Sodium:
460