A twist on the classic turkey burger with this thai-style recipe from Slimming World. A low fat and guilt-free cheat meal for mid-week munchies!






For the chips:

  • 3 baking potatoes, peeled and cut into chips
  • Low-calorie cooking spray
  • Sea salt

For the burgers:

  • 2 garlic cloves, chopped
  • 1/2 onion, finely chopped
  • 650g lean turkey mince (5% fat or less)
  • Small handful fresh coriander, finely chopped
  • 3 sprigs fresh mint leaves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 fresh lemongrass stalk, finely chopped
  • 4 x 60g wholemeal rolls, split
  • 8 romaine lettuce leaves
  • 1 red onion, sliced
  • 1 tomato, sliced

For the salad:

  • 1 cucumber, cut into ribbons ✱ 2 carrots, peeled and cut into ribbons
  • 12 red radishes, sliced
  • Juice of 1 lemon

For the spicy mayo:

  •  1/2tsp smoked paprika
  • 2 level tbsp extra-light mayo


  1. Preheat the oven to 180°C, Gas 4 and line a baking tray with baking paper. Boil the chips for 3-4 mins, then drain, shaking them to roughen up the edges. Transfer to a baking tray in a single layer, spritz with cooking spray and bake for 15-20 mins until golden.
  2. Meanwhile, preheat the grill to medium-high. Put the garlic, onion, mince, coriander, mint, chilli and lemongrass in a blender and whizz together. Divide into 4 and shape into burgers. Grill for 15-20 mins, turning halfway, until cooked through.
  3. Put the cucumber, carrots, radishes and lemon juice in a bowl, season and toss well. In another bowl, mix the paprika and mayonnaise.
  4. Toast the rolls for 1-2 mins. Layer the lettuce, onion and tomato on the base. Top with the burger and 1/2tbsp of the mayo, then the roll lid. Season the chips and serve.

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