These open-face turkey burgers are perfectly light and filling at the same time. A great lunch or mid-week meal!
Ingredients
Method
- Begin by placing the turkey into a mixing bowl.
- Use a food processor to finely chop up the onion, carrot, and celery. Add this mixture to the turkey.
- Add the egg and seasonings to the turkey mince, mix with your hands, form patties, sprinkle with paprika and chill for at least 10 minutes.
- Heat a grill on medium to high heat, using non-stick spray. Throw the patties on the grill and brown each side, cook through, remove to rest.
- Mix yogurt with lime juice, cilantro, garlic, onion powder, and salt and pepper. Combine and set aside.
- While patties are resting, drizzle the naan breads with olive oil and grill until warm and a little toasted.
- Place a naan on each plate, top with a spoonful of yogurt sauce, sprouts, turkey patty, then micro greens, avocado, more sauce, more chopped cilantro, finely sliced red chili, and an extra squeeze of lime juice and I always do a drizzle of olive oil to finish.
