With lean turkey and a Portobello mushroom bun, Julie Daniluk’s healthy twist on a family favourite tastes great and can even help beat inflammation
Makes 6 burgers
12 portobello mushrooms
1 tbsp coconut vinegar
1 tbsp extra virgin olive oil
450g ground turkey
65g grated sweet potato
1 egg or flax or chia substitute (mix 1 tbsp ground flax or chia with 3 tbsp water till it takes on an egg white texture)
3 spring onions, finely chopped
1 tbsp grainy mustard
½ tsp pink rock salt
½ tsp ground ginger
1 tbsp tahini
1 tsp nutritional yeast
Method
1 Preheat oven to 180ºC/160ºC fan/gas mark 4. Snap stems off mushrooms and scrape gills off underside. Place upside down on baking sheet and drizzle with oil and vinegar. Bake for 30 mins.
2 To make burgers, mix remaining ingredients and form into patties, half- inch thick. Bake alongside mushrooms for 10 minutes each side.
3 Prepare as burgers, using the mushrooms instead of bread buns.
Extracted from Slimming Meals That Heal: Lose Weight Without Dieting Using Anti-Inflammatory Superfoods, Julie Daniluk (Hay House, £18.99)