Turkey burger with beetroot salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 20 G., saturated fats 5 G., proteins 32 G., carbohydrates 36 G., fiber 6 G., cholesterol 83 mg, sodium 976 mg, sugar 10 G.

For the healthiest burgers for the whole family, choose lean ground turkey and mix it with sautéed mushrooms for a vibrant flavor. Serve the patties on buns with a vitamin-rich fresh beet salad, and use sour cream instead of mayonnaise.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170 g of champignons
2 tablespoons extra-virgin olive oil
1/4 cup + 2 tablespoons chopped fresh dill
2 small cloves of garlic, finely grated
1 beetroot, peeled
1/4 cup horseradish (do not drain)
4 pickled cucumber sticks + 2 tbsp. brine
1/4 cup sour cream
450 g of ground turkey
4 whole grain hamburger buns, split and toasted
Lettuce leaves, sliced tomato and sliced onion for assembly

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground turkey, beet, whole grain bun, creamy horseradish, dill, garlic, sour cream, pickled cucumber, champignon mushrooms

Cooking the dish according to the recipe:

Finely chop the mushrooms in a food processor (or finely chop with a knife). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and are lightly browned, about 5 minutes. Add 2 tablespoons dill and half the garlic; stir and remove from heat. Transfer to a large bowl and let cool, stirring occasionally, about 10 minutes. Wipe out the skillet.
While the mushrooms are cooling, grate the beets on a coarse grater. Mix with the remaining 1/4 cup of dill, horseradish, brine, and a pinch of salt and black pepper. Mix the sour cream with the remaining garlic, season with salt and pepper.

Add the ground turkey and a generous pinch of salt and black pepper to the cooled mushrooms; mix thoroughly. Form into four 10 cm (4 in) patties. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the patties and cook until well browned, about 4 minutes per side.
Spread the buns with sour cream sauce. Serve the patties on buns with lettuce, tomatoes, onions, and beetroot salad. Serve with pickles.

Vitamin salad:
Make a quick salad with raw beets: simply grate them coarsely. Beets are a good source of fiber and vitamin C.

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