1 large kumara (sweet potato) unpeeled - cut two 1.5cm thick rounds for each burger. Kumara needs to be about 12cm in diameter to serve as the ‘bun’ for the burger.
15g quinoa flakes
60g zucchini, grated
45g carrot, grated
60g red onion, coarsely grated
1 small red onion, thinly sliced
1 large tomato, sliced in rounds
250g lean turkey or chicken mince
2 teaspoons fresh flat leaf parsley, finely chopped
3 teaspoons olive oil
60g watercress, trimmed
2 teaspoons sesame seeds, toasted
Salt & pepper to taste
Olive oil spray
Pre-heat oven to 200 degrees. Line a large baking tray with baking paper & spray lightly with oil. Place kumara rounds on one tray in a single layer & lightly spray with oil. Roast for 20mins or until tender. Combine quinoa, & milk in a small bowl & stand for 10 minutes. Combine zucchini, carrot, grated onion, parsley & quinoa mixture in a bowl & season to taste with salt & pepper. Using damp hands, shape the turkey mixture into 4 patties. Cover & refrigerate for 30 minutes. Heat oil in a large non-stick pan over a medium heat. Cook patties for 4 minutes on each side or until golden & cooked through. Place patties on 4 kumara rounds, top with tomato, green tahini (if desired), watercress, sliced onion, & remaining kumara rounds. Sprinkle with sesame seeds & serve.
ON THE TABLE IN: 40 minutes
NUMBER OF SERVINGS: 4
CALORIES PER SERVING: 350
Serve with Green Tahini – in the Dips & Condiments folder.