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🍽️ Turkey and Avocado Burgers

406 kcal · 30 min · 4 servings

Ingredients

• 0.5 lemon
• 200 g ripe avocado (1 ripe avocado)
• salt
• pepper
• 600 g turkey schnitzel (4 turkey schnitzel)
• 1 tbsp olive oil
• 160 g tomatoes (2 tomatoes)
• 40 g watercress (1 handful) or arugula
• 240 g whole grain rolls (4 whole grain rolls)

Instructions

1. 1. Squeeze the juice from half a lemon.
2. 2. Cut the avocado in half and remove the pit.
3. 3. Scoop out the avocado flesh from the skin using a spoon.
4. 4. Mash the avocado flesh thoroughly with a fork until smooth.
5. 5. Stir two teaspoons of lemon juice into the avocado mash.
6. 6. Season the avocado mixture with salt and pepper to taste.
7. 7. Rinse the turkey cutlets under cold running water.
8. 8. Pat the cutlets dry thoroughly with kitchen paper.
9. 9. Season the turkey cutlets on both sides with salt and pepper.
10. 10. Heat some olive oil in a large non-stick frying pan.
11. 11. Place the turkey cutlets into the hot pan.
12. 12. Fry the cutlets for about four minutes on one side over medium heat.
13. 13. Turn the cutlets and fry for another four minutes on the other side.
14. 14. Wash the tomatoes thoroughly under running water.
15. 15. Cut out the hard stem ends of the tomatoes in a wedge shape.
16. 16. Slice the tomatoes into even rounds.
17. 17. Trim off the thick lower stems of the watercress.
18. 18. Remove any wilted leaves from the watercress.
19. 19. Wash the watercress and dry it in a salad spinner.
20. 20. Roughly chop the watercress if necessary.
21. 21. Slice the whole grain buns horizontally into two halves.
22. 22. Spread the avocado mash generously onto the bottom bun halves.
23. 23. Place a cooked turkey cutlet on the buttered bun.
24. 24. Distribute the tomato slices evenly over the cutlet.
25. 25. Add a portion of watercress on top of the tomatoes.
26. 26. Place the top bun halves on top to close the burger.

Nutrition per serving

• kcal: 406
• Protein: 42 g · Fett/Fat: 13 g · Carbs: 28 g