Wednesday, 9 July 2014

Recipe | Guilt Free Burger and Fries

Summer. It's all fun and games until you're faced with a barbecue of greasy meat, very few vegetables and that salad you made with all the right intentions, but in reality, it will sit, uneaten in the fridge until it changes colour. The notorious barbecue, throwing a spanner in the works of your perfectly crafted, completely fool-proof plan of obtaining that Summer body you strive for year after year.

Not anymore. 

Looks great right? Tastes it too. And did I mention it's pretty much guilt free? Yep. Panic over ladies, you can still indulge at that big BBQ and keep on track with your bikini body. 

Here's what you'll need to cook up this super easy, super tasty summer feast. 

(Serves 4 but I did mine in two batches)

1x small packet of turkey mince (lowest fat you can find)
2 tbsp dried breadcrumbs 
1x red or white onion
Sprinkle of sage (dried or fresh, whichever you prefer)
Dollop of cranberry sauce 
1x egg white

2 or 3 sweet potatoes (depending on size)
Drizzle of olive oil

First up, you need to grab yourself a pretty big bowl and pop your meat in there. Then you need to add the onion, breadcrumbs, cranberry sauce, sage, salt and pepper to the turkey. Be pretty liberal with your herbs and cranberry sauce to create a better flavour. Mix it all up with your hands then add the egg white. 

Next, you need to separate the mixture into 4 burger shapes (I did two batches) and pop them in the fridge to chill for 20-30 minutes. 

While they're doing their thing, you can crack on with the fries. Start by preheating the oven to 200 degrees. I personally don't peel sweet potatoes because I love this skin, but it's entirely up to you. Chop your sweet potatoes into french fries and put them into a roasting dish with your chosen herbs.

I love using flaked salt, oregano, smoked paprika, basil and thyme on mine, but it's totally up to you which ones you use! Finish with a small drizzle of olive oil and then toss everything together before baking in the oven for 30 minutes, turning once halfway through.

While they're cooking, grab your burgers from the fridge and pop onto a medium preheated grill (or BBQ as the case may be...) for 10 minutes, before flipping and grilling for a further 10-12.  

Don't forget to toast your bun and top the burgers with a cheeky slice of cheese (I used emmental) if you like. Serve with an extra dollop of cranberry sauce and any salad you fancy.

Easy peasy, yummy and guilt-free! If you want to lighten this up even more, switch your olive oil for coconut oil, skip the cheese and go bun-less! 

Let me know how you get on!
Happy barbecuing!


  1. Great recipes and looks delicious! I will definitely be trying this before the weather goes completely cold. Romy

    1. thanks! let me know if you like it! x