Turkey burgers with rosemary potato wedges
Herby turkey burgers in gluten free buns with crisp rosemary wedges, a family favourite without the onion.
- Time45 min
- LevelEasy
- Costabout £1.95 a head
- Oven210°C (190°C fan)
Ingredients
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Method
- 1
Heat the oven to 210°C (190°C fan). Toss the wedges with half the oil, the rosemary and a pinch of salt on a large tray.
- 2
Roast the wedges for 40 minutes, turning once, until crisp and golden.
40 min - 3
Mix the turkey mince with the chives, sage, salt and pepper. Shape into 4 flat patties.
- 4
Brush the patties with the rest of the oil. Fry or grill for 5 minutes each side until golden and cooked through with no pink inside.
10 min - 5
Toast the buns. Fill with lettuce, tomato and a patty and serve with the wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.