Turkey Burgers with Greek Yoghurt Slaw
A juicy turkey burger served with crisp cabbage, carrot and a creamy Greek yoghurt dressing. A fresh, high-protein lunch ready in 25 minutes.
Why this works on GLP-1
Lean turkey mince provides a generous amount of protein in a manageable portion. Greek yoghurt adds more protein while keeping the slaw lighter than a traditional mayonnaise-based version.
Cabbage and carrot add crunch and fibre without making the meal overly rich. Serve the burger without a bun, or add a small wholemeal bun if your appetite allows.
per serving
per serving
single serving
Ingredients · makes 1 serving
- Lean turkey mince Choose approximately 5–7% fat 150 g
- Garlic Crushed 1 small clove
- Smoked paprika For the turkey burger ½ tsp
- Dried oregano Or mixed herbs ½ tsp
- Olive oil For cooking 1 tsp
- White or red cabbage Finely shredded 100 g
- Carrot Coarsely grated ½ medium
- Spring onion Finely sliced 1
- Greek yoghurt Plain, high-protein yoghurt 80 g
- Lemon juice For the slaw dressing 1 tbsp
- Dijon mustard Adds flavour to the dressing ½ tsp
- Fresh parsley Roughly chopped 1 tbsp
- Mixed salad leaves To serve 1 handful
- Seasoning Black pepper and a small pinch of salt to taste
Method
-
Prepare the burger. Mix the turkey mince with the garlic, paprika, oregano and black pepper. Shape into one thick burger.
-
Cook the burger. Heat the olive oil in a non-stick frying pan. Cook the burger for 5 to 6 minutes on each side, until fully cooked and piping hot throughout.
-
Make the dressing. Mix the Greek yoghurt, lemon juice, mustard and parsley in a bowl.
-
Prepare the slaw. Add the cabbage, carrot and spring onion to the dressing. Toss until evenly coated.
-
Serve. Place the turkey burger on a plate with the Greek yoghurt slaw and mixed salad leaves.
Approximate nutrition per serving
The estimate is based on 150 grams of lean turkey mince and 80 grams of high-protein Greek yoghurt. Values vary according to the mince and yoghurt used. A burger bun is not included.
0 comments