Turkey Burgers with Blue Cheese Slaw
400g turkey breast mince
200g butternut squash, peeled and grated
2 tbsp sriracha sauce
2 garlic cloves, crushed
2 tbsp tomato purée
Calorie controlled cooking spray
4 x 60g wholemeal rolls, split
½ red onion, finely sliced
3 gherkins, sliced
For the blue cheese slaw
300g white or savoy cabbage, shredded
4 spring onions, trimmed and finely sliced
40g blue cheese, such as Stilton or Gorgonzola
125g 0% fat natural yogurt
1 tbsp cider vinegar
In a large bowl, combine the turkey, squash, sriracha sauce, garlic and tomato purée; season well.
Shape the mixture into 4 patties then chill for 10-15 minutes. Preheat the oven to 200°C, fan 180°C, gas mark 6.
Mist a large nonstick frying pan with cooking spray and set over a medium heat. Sear the burgers for approximately 2 minutes on each side, then transfer to a baking sheet, mist with cooking spray and bake in the preheated oven for 15-20 minutes, until cooked through.
Meanwhile, to make the slaw, put the cabbage and spring onions in a bowl. Whizz together the cheese, yogurt and cider vinegar in a mini food processor until smooth, then pour over the slaw and toss to coat in the dressing.
To assemble the burgers, arrange a little of the blue cheese slaw on the bottom half of each bun then top with the burgers, red onion, gherkins and the top half of each bun.
Serve with any remaining slaw on the side.