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BBQ Turkey Patties
1 tablespoon olive oil
1 small onion, grated
1 garlic clove, crushed
100g button mushrooms, finely chopped
4 short rindless bacon rashers, finely diced
1 tablespoon rosemary leaves, chopped
1 tablespoon balsamic vinegar
750g Ingham Turkey Mince
olive oil spray
200g sweet potatoes, peeled, sliced into 1.5cm thick rounds
1/4 cup dijonnaise
Dressed watercress, to serve
Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 1 to 2 minutes or until soft. Stir in mushroom, bacon and rosemary. Cook for 2 to 3 minutes or until mushroom is soft. Add vinegar and cook for 1 minute or until vinegar has evaporated. Remove from heat. Set aside to cool.
Place mince in a large bowl. Add bacon mixture. Season with salt and pepper. Mix until well combined. Shape mixture into four 3cm-thick patties. Place on a plate. Cover and refrigerate for 20 minutes.
Preheat a barbecue plate on medium heat. Spray sweet potato with oil. Barbecue for 1 to 2 minutes each side or until tender and golden. Cover to keep warm.
Spray patties with oil. Barbecue for 5 to 6 minutes each side or until cooked through.
Serve turkey patties with dijonnaise, sweet potato and watercress.
Serves 4
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