Directions:
- Put the turkey in a bowl and set aside.
- Roughly chop the onion and put it into a food processor or mini chopper along with the basil, red peppers and sun dried tomatoes.
- Blitz the ingredients until the onions and everything else is finely chopped.
- Empty the contents of the food processor into the bowl with the ground turkey.
- Add the garlic powder and the egg white.
- Mix with your hands until everything is well combined.
- Form four equal sized burgers and place on a plate and put into the fridge for an hour to firm up.
- Take the burgers out of the fridge and either pan fry in a little bit of extra virgin olive oily for about 5 minutes on each side until cooked through or do on a Foreman type grill for about 10 minutes total.
- Serve on buns of simply bunless with a salad is watching the calories. If serving with bread it is fun to complete the Italian feel with ciabatta rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.38 Kcal (621 kJ) | ||
| Calories from fat | 25.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 4% | |
|---|---|---|---|
| Cholesterol | 56.69mg | 19% | |
| Sodium | 1081.81mg | 45% | |
| Potassium | 731.9mg | 16% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 19.63g | 39% | |
| Vitamin C | 63.6mg | 106% | |
| Iron | 15mg | 84% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.1 Kcal (302 kJ) | ||
| Calories from fat | 12.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 4% | |
|---|---|---|---|
| Cholesterol | 27.54mg | 19% | |
| Sodium | 525.66mg | 45% | |
| Potassium | 355.64mg | 16% | |
| Total Carbs | 4.35g | 3% | |
| Sugars | 1.8g | 15% | |
| Dietary Fiber | 0.63g | 5% | |
| Protein | 9.54g | 39% | |
| Vitamin C | 30.9mg | 106% | |
| Iron | 7.3mg | 84% | |
| Calcium | 12.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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