You can make this dish in the oven if you don’t have an air fryer. Just cook the chicken on 180c until golden, turning halfway, until cooked through (it will likely take 20-25 minutes in the oven as the air fryer speeds up the cooking process considerably).

I’ve used a cornflake crumb in this recipe as it adds a great crunch to the dish and it stops the coating going soggy once the sauce is added.

You can serve the chicken however you like. My favourite way is inside a bun with garlic mayo, lettuce, spring onions and sesame seeds).

Let me know if you try it with something different!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

INGREDIENTS

600g chicken breast, raw and cut into long strips ( around 3cm wide)

1 tbsp each rice vinegar and light soy sauce

1 tsp each garlic and ginger paste

1 tsp Korean red pepper flakes (or pinch of chilli flakes)

Salt and pepper

2 eggs

120g cornflakes

2 tbsp each gochujang Korean chilli paste, ketchup and light soy sauce

1 tbsp honey

½ tbsp sesame oil

2 cloves garlic, peeled and finely minced

50ml water

4 spring onions

Sprinkle of sesame seeds

To serve – make sure you add the extra points/calories for your chosen accompaniments

Light garlic mayo (1 tbsp light mayo mixed with a little garlic powder)

Bun

Lettuce leaves

METHOD

1. Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
2. Add the eggs into a bowl and whisk.
3. Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
4. Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
5. Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
6. Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
7. Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through
8. Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
9. Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
10. Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
11. Enjoy!

Print

Crunchy Korean Chicken

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

Servings 6

Ingredients

• 600 g chicken breast raw and cut into long strips ( around 3cm wide)
• 1 tbsp each rice vinegar and light soy sauce
• 1 tsp each garlic and ginger paste
• 1 tsp Korean red pepper flakes or pinch of chilli flakes
• Salt and pepper
• 2 eggs
• 120 g cornflakes
• 2 tbsp each gochujang Korean chilli paste ketchup and light soy sauce
• 1 tbsp honey
• ½ tbsp sesame oil
• 2 cloves garlic peeled and finely minced
• 50 ml water
• 4 spring onions
• Sprinkle of sesame seeds
• To serve add extra points/calories
• Garlic mayo
• Bun
• Salad
• Fries

Instructions

• Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
• Add the eggs into a bowl and whisk.
• Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
• Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
• Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
• Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
• Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through.
• Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
• Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
• Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
• Enjoy!

The post Crunchy Korean Chicken first appeared on Slimming Kitchen Secrets.

You can bake the dish at the end if you fancy (make sure to add additional points if you use more cheese) however I’ve tested it both ways and my favourite is to stir the cheese through the pasta and let it go all stringy and melty. Divine.

I used Cape Herbs and Spices Texan Steak Seasoning in this recipe but you can use any steak seasoning you can get your hands on (Schwartz do one which is available in most supermarkets). Pickle relish is also widely available, just look near the chutneys!

If you are feeling really extra you can fry up a couple of slices of bacon near the end of cooking the pasta. Remove the fat, fry in 1kal til crispy and then chop to a fine crumb, then sprinkle across the finished dish when you are dressing it. If you use bacon this would make it one extra point per person.

 POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 9 points or 441 cals, 12.3g fat, 51.6g carbs, 29.4g protein

Ingredients

500g lean (5%) beef mince, raw

1 white onion,  finely diced

4 garlic cloves, finely minced

5 tsp steak seasoning

1 beef stock cube, crumbled

1 tbsp tomato puree

1 tsp paprika

½ tsp each onion powder and garlic powder

1 tbsp Worcestershire sauce

400g tin of tomatoes

1 tsp salt

360g pasta (shape of your choice), dry

2 tbsp each reduced sugar and salt ketchup, American yellow mustard and pickle relish

75g light Cheddar cheese, grated

3 spring onions, sliced into thin rounds

2 large gherkins, sliced into rounds

Low calorie cooking spray

Method

1. Take a large pan (with a lid if you have one), spray with low-calorie cooking spray and add the mince. Fry on a medium/high heat for around 5 minutes until the meat starts to brown and cook through.
2. Add the onion and garlic with 2 teaspoons of the steak seasoning, fry for another few minutes, and then crumble in the stock cube and add the tomato purée.
3. Stir-fry for a minute, and then add the paprika, onion powder, garlic powder and Worcestershire sauce.
4. Fry for a few seconds and then add the tomatoes, 1 litre of boiling water and 1 teaspoon salt. Stir and add the pasta, stirring to make sure the stock covers it.
5. Bring to the boil, pop the lid on and reduce to a simmer for 10–12 minutes until the pasta is cooked through (the pasta should absorb most of the water so the dish doesn’t end up a runny consistency).
6. Remove the lid, add the remaining steak seasoning, ketchup, mustard and pickle relish, and simmer for another 5 minutes, letting the sauce thicken up.
7. Season to taste with salt and pepper and then finally stir through the cheese, spring onions and gherkins. Simmer for another minute or so to let the cheese melt, then remove from the heat.
8. Plate up and sprinkle with bacon crumb if you are having it.

The post Cheeseburger Pasta first appeared on Slimming Kitchen Secrets.

I used Warburton’s Soft White Rolls for this burger in particular as I love how the soft roll goes with the crunchy slaw. They work out at 4sp each so if you use anything else, be sure to remember to adjust the points.

Glazed Korean Beef Burgers

Ingredients

For the burger patties – ( makes 6 patties – 3sp per patty on all plans)

500g lean beef mince

1 tsp sesame oil

3 garlic cloves, peeled and grated

Thumb sized piece of ginger, peeled and grated (or ½ tbsp ginger paste)

1 tbsp tomato ketchup

½ tbsp hoisin sauce

1 tsp light soy sauce

1 tsp rice wine vinegar

1 tsp honey

1 tbsp gochujang paste

150ml water

For the slaw – makes 6 portions – 1sp per portion on all plans

½ finely shredded red cabbage

1 small carrot, peeled and grated

3 tbsp lightest mayonnaise

1 tsp honey

1 tbsp rice wine vinegar

2 tsp sriracha chilli sauce

To serve

Bun of your choice (I used a Warburton’s White Sliced Roll which is 4sp on all plans)

Salad leaves

2 spring onions, sliced

Butternut Squash Chips (if you fancy)

Method

Take a frying pan, spray with 1kal and add the sesame oil, garlic and ginger. Fry for a few minutes and then add the ketchup, hoisin sauce, soy sauce, rice wine vinegar, honey, gochujang and water. Stir and simmer for a few minutes until the sauce thickens a little and turn the heat down to low.

Take a large bowl, add the mince, season with salt and pepper and add half of the sauce from the pan. Combine everything together and form into burger patties. Pop into the fridge for 30 minutes to let the burgers set a little.

Whilst the burgers are setting you can make the slaw. To a large bowl add the mayo, honey, rice wine vinegar and sriracha and mix. Remove a little of the sauce mix and pop into a small bowl (you will spread this on the burger buns later when you are building the burger). Add the red cabbage and carrot to the large bowl, mix everything together and season with salt to taste. Pop in the fridge until you serve.

Next take a griddle/frying pan, heat and spray with 1kal and then, cooking 2 burgers at a time, cook the burgers for 4-5 minutes on each side until cooked through. Keep in a warm oven until all the burgers are cooked and then, using half the remaining glaze, brush over the burgers and pop back in the oven for a few minutes (add a little water to the glaze if its reducing to make it more saucy). Finally remove the burgers from the oven and brush with the last of the glaze.

To serve, spread the base of the bun with a little of the reserved mayo sauce mix, top with salad leaves, then a burger, then a spoonful of the slaw and then a sprinkle of spring onions. Squish down a bit and enjoy!

The post Glazed Korean Beef Burgers first appeared on Slimming Kitchen Secrets.

I’ve included the points for the burgers on each plan below so you can work out your own points depending on how you have made up the burgers to your own taste. Personally I make it my burger up with a sandwich thin (3sp) and double burger (each topped with cranberry and brie) so I get lots of meat but not too many carbs. This would be 10sp on BLUE and PURPLE and 11sp on GREEN. I also serve with 0sp butternut squash chips.

Turkey, Brie and Cranberry Burgers

Makes 8 burger patties = 1sp per patty on BLUE and PURPLE, 2sp per patty on GREEN

Ingredients

450g turkey breast mince, raw

1 white onion, peeled and grated

1 small carrot, peeled and grated

2 tsp Worcestershire sauce

1 tsp garlic powder and dried sage

1 egg, beaten

50g panko breadcrumbs

1 tsp chilli flakes (optional)

To serve (add the relevant number of points – points below are the same on all plans)

Brioche bun (5sp) or sandwich thin (3sp)

25g brie per person (3sp per person)

2 tsp smooth cranberry sauce per person (2sp)

Salad to taste

Method

Pre heat the oven to 180c.

To make the burgers add all the ingredients except the egg to a large bowl and combine well. Season well with salt and black pepper, add the egg and combine. Separate the mixture into 8 evenly sized balls and then use your hands to shape into patties. Pop onto a tin foil lined baking tray. If you have time, rest the burgers in the fridge (covered) for half an hour.

If you are having BNS chips with the burgers, pop them in the oven on 180c (I season mine with salt, pepper, paprika and chilli flakes and spray with 1kal). Once the chips have been in the oven for 25 minutes, add the burgers to the oven and cook for a further 20-25 minutes (until cooked through)(turn the BNS chips too).

Once everything is cooked, remove the burgers from the oven and begin to assemble however you fancy. I have a doubler so I take a bun/thin, add a few salad leaves dressed with balsamic or lemon juice and top with one burger. Spread over 1 tsp of cranberry sauce (you can warm this in the microwave for 20 seconds to make it a little more spreadable if needs be) and add half (12.5g) of the brie. Then add the next burger, another tsp of cranberry sauce and the other 12.5g of brie. Add the burger/thin top and give a bit of a squish.

Serve with BNS if you are having them.

Enjoy!

The post Turkey, Brie and Cranberry Burgers first appeared on Slimming Kitchen Secrets.

The recipe below makes 8 burgers and each burger patty works out at 1sp. The sauce makes enough for 8 burgers and is 2sp per serving (when split between 8). If you aren’t planning on serving all the burgers within the same meal, I would still make all of the sauce as it can be kept in the fridge for a couple of days and used on things like salads and wraps too.

I served my burger as a double decker with 1 serving of blue cheese sauce, an Aldi Brioche Bun (5sp), salad leaves, red onion and tomatoes. I also served it with roasted butternut squash chips (BNS) so the whole meal was a grand total of 9sp and I was thoroughly stuffed afterwards!

If you haven’t got time to create the burger mixture, or if you aren’t a fan of chicken/turkey mince, you can cheat and use chicken breasts instead. Simply flatten the breast, sprinkle with a pinch of paprika and cayenne pepper and season with salt and pepper. Then fry until cooked through (in 1kal) and finish in the buffalo/butter sauce.

You could also serve your burger without a bun and instead serve with a large salad (burger in a bowl style).

Buffalo Chicken Burgers with Blue Cheese Sauce

Makes 8 Burgers = 1sp per burgerpatty

Ingredients

For the burgers

500g lean chicken or turkey breast mince

6 tbsp Frank’s Red Hot Buffalo Sauce

1 carrot, grated

2 sticks of celery, grated

1 tsp garlic, peeled and finely chopped

Large handful of fresh parsley, finely chopped

1 egg

50g breadcrumbs

For the blue cheese sauce

100g lightest cream cheese

4 tbsp skimmed milk

40g blue cheese, crumbled

Juice of ½ lemon

¼ tsp Worcestershire sauce

Extras

2 tbsp Frank’s Red Hot Buffalo Sauce

1 tsp light lurpack

Brioche Buns or Warburton’s Thins

Salad leaves

Red onion sliced

Tomato, sliced

Method

Line a baking tray with tin foil. Pop all of the burger ingredients in a large bowl, season with salt and black pepper and combine well.  Form the mixture into 8 burger patties and pop onto the baking tray. If you have time, rest the burgers in the fridge (covered) for half an hour.

If you are having BNS chips with the burgers, pop them in the oven on 180c (I season mine with salt, pepper, paprika and chilli flakes and spray with 1kal). Once the chips have been in the oven for 25 minutes, add the burgers to the oven and cook for a further 20-25 minutes (until cooked through)(turn the BNS chips too).

Whilst the burgers are cooking, make the blue cheese sauce. Pop all the ingredients into a blender and wizz until smooth. Add a tbsp. or two of water to loosen if the sauce is a little thick. Pour into a bowl and pop in the fridge until you are ready to serve.

Once the burgers are cooked, remove from the oven. Then take a large frying pan and place onto a high heat. Add two tbsp. buffalo sauce, 1 tbsp water and 1sp lighter lurpack and melt until both are combined. Swirl around the pan and the two burgers. Let the burgers fry for a minute so they become coated in the glossy buffalo sauce.

Once everything is cooked, take your bun/thin, spread over a little blue cheese sauce, add salad leaves and then your burger. Add a little more sauce, a second burger a little more sauce and the veggies of your choice (I added red onion and tomato).  Top with the other half of the bun and plate up with your BNS chips.

Enjoy!

The post Buffalo Chicken Burgers with Blue Cheese Sauce – 3sp first appeared on Slimming Kitchen Secrets.

This really is a simple recipe to make and can literally be ready in the time it takes to grill the burgers. I had the bowl on its own but if you are really hungry, you could always serve with some butternut squash chips.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 10 points or 470 cals, 12.7g fat, 17.4g carbs, 69.7g protein

Ingredients

For the burgers

4 x lean beef burgers

Pinch of smoked paprika

4 x smoked bacon medallions, (fat removed)

160g salad leaves

12 cherry tomatoes, quartered

1/4 small red onion, finely sliced

2 tablespoons jalapeños

2 tablespoons sliced gherkins, plus extra for the top

1 tablespoon white wine vinegar

40g light mature cheddar, thinly sliced

For the burger sauce

2 tbsp extra light mayo

1 tbsp reduced sugar and salt ketchup

1/2 tbsp American mustard

1 tsp white wine vinegar (or vinegar out of the gherkin jar)

1/4 tsp each garlic granules, onion powder and smoked paprika

Pinch cayenne pepper

Dash Worcestershire sauce

Method

1. Season the burgers with a little salt, black pepper and smoked paprika.
2. Preheat the oven or grill and cook the burgers according to the packet instructions. Put the bacon on the same tray and cook with the burgers until cooked to your liking (I like mine well done and almost crispy).
3. Pop the salad leaves, tomatoes, cucumber, red onion, jalapeños and sliced gherkins into a large bowl. Dress with the white wine vinegar, toss everything together, and split the salad between two bowls.
4. Mix all the burger sauce ingredients together.
5. Once the burgers are cooked through, add 10g of cheese to the top of each burger and pop back into the oven until the cheese has melted a little.
6. Remove the burgers from the oven. Put one burger on top of each bowl of salad, then top with the bacon and a little burger sauce. Repeat and continue stacking with the second burger and bacon slice, and then top with a final dollop of burger sauce. Finish with a gherkin on top for maximum fakeaway effect.

The post Burger in a Bowl first appeared on Slimming Kitchen Secrets.

The result was delicious. The slaw in particular has the most delicious flavour and can also be added to any salad for lunches during the week. Give it a whirl, you won’t be disappointed.

Spicy Chicken Burgers with Gochujung Chilli Slaw

Serves 2 = 4sp per serving (Flex)

Ingredients

For the chicken – 0sp per person

2 x 200g chicken breasts, flattened with a meat mallet or rolling pin

2 tsp Korean Red Pepper Chilli Powder (or crushed chillies)

1 lemon, halved

For the slaw – 1sp per person

2 tbsp lightest mayonnaise

1 tsp gochujang chilli paste

½ tsp white wine vinegar

Pinch of garlic granules

½ red onion, peeled and finely sliced

1 large carrot, peeled and finely sliced

¼ red or white cabbage, finely sliced

To accompany

2 x Warburton’s thins (3sp per thin)

Mixed Salad Leaves

2 x mini corn on the cob (I use the mini Tesco ones which are 89g (0sp each)

BNS chips

Method

First make the slaw – pop the mayo, chilli paste, white wine vinegar and garlic granules in a big bowl and mix together. Then add the onion, carrot and cabbage and combine everything together. Pop in the fridge until you are ready to serve.

Next, pop each chicken breast in between two sides of baking paper and with a meat mallet or rolling pin, beat to 1/2 cm thick. Then sprinkle each side with the red pepper powder and season with salt and pepper.

Spray a frying pan or griddle pan with 1kal and then fry the chicken breast on each side for 4-5 minutes until cooked through. As you are cooking the chicken, squeeze over the juice of the lemon to keep it nice and moist.

Pop your accompaniments on to cook and then, once readt, you can pop your burger together.

Lightly toast the thins and then add a little slaw, top with the burger and then a few salad leaves.

Serve with a mixed salad, BNS chips and corn on the cob if you fancy (the 8sp here covers you for the chicken, slaw, thin and corn on the cob!)

Enjoy!

The post Spicy Chicken Burgers with Gochujung Chilli Slaw – 4sp first appeared on Slimming Kitchen Secrets.

If you like your blue cheese a little stronger you could split the amount stated in the recipe in two, adding half to the burger mixture and half to the top. I prefer it inside however as blue cheese is not the best at melting and the crumbly bits have a habit of making a dash for it when you are trying to eat them on top!

The addition of bacon here is optional. Without it, the smart points are the same (3sp per burger) . They are just as nice without but the bacon does add a real depth of flavour to the overall meal. I cooked these burgers in a griddle pan as I wanted them to cook quickly without the cheese melting too much out of them. If you prefer to cook them in the oven you can do so. Simply pop onto a greased baking tray and cook at 180c for 15-17 minutes.

If you fancy you can double stack your burgers into one bun which means you get a double whopper for only 10sp. Alternatively you can omit the bun and serve as a ‘burger in a bowl’ with various salad bits. The worlds your oyster, feel free to add whichever accompaniments you fancy.

I served these with BNS chips as they fill the dish out for 0sp.

Beef and Blue Cheese Burgers

Makes 8 burgers = 3sp per burger pattie (Flex)

Ingredients

For the burgers

500g extra lean beef mince (5%), raw

1 red onion, very finely chopped

2 tsp Worcestershire sauce

1 tsp Dijon mustard

80g blue cheese, crumbled

1 egg, beaten

Handful of fresh parsley, finely chopped

Dash of tobasco (optional)

Salt and pepper

4 bacon medallions, grilled and chopped into small pieces (optional but good)

To accompany

Aldi Brioche Buns (5sp each) or Warburton’s Thins (3sp each)

Handful of lettuce leaves

1 large tomato, sliced

Caramelised red onion – 1 red onion fried for 10 minutes with 1 tbsp balsamic vinegar and a pinch of sweetener (0sp when split between 4 people)

Low sugar ketchup

2 tbsp extra light mayo with a little Dijon, garlic salt and balsamic vinegar mixed in (1sp when split between 4).

Butternut Squash Chips

Method

Take a large bowl and add all of the burger ingredients except the egg. Combine well using your hands. Add the egg bit by bit until you have a nice pliable consistency that’s not too wet (I used half the beaten egg).  Split the burger mixture roughly into eight evenly sized balls. Using your hands press the mixture together and form into burger patties. Press lightly with your fingers to flatten out a little and make a little dent in the middle of each burger (a thumbprint) to stop it bulging up whilst cooking. Pop onto a plate and refrigerate for at least 15-20 minutes.

If you are having BNS chips pop them on at this point.

Take a griddle pan, heat and spray with 1kal and then, cooking 2 burgers at a time, cook the burgers for 4-5 minutes on each side until cooked through. Keep in a warm oven until all the burgers are cooked.

Now time to assemble the burger.

Take either the bun/thin and pop into the burger pan cut side down for a minute to warm up and soak up some of the beefy juices. Then to the bottom half of the bun add some balsamic mayo and then lettuce, then tomato. Add the burger and then top with the caramelised onions. Top with a little more balsamic mayo and some ketchup. Finally add the ‘lid’ of the bun and pop a toothpick through to secure everything together.

Serve with the BNS chips (or the accompaniments of your choice).

Enjoy!

The post Beef and Blue Cheese Burgers – 3sp first appeared on Slimming Kitchen Secrets.

When trying to think of a new recipe to use this lovely mince in, I thought what could be better than pairing it with my ultimate food obsession at the moment, AVOCADO!

The result made for a delicious, moist and filling treat at only 1sp/94kcals per burger pattie. I doubled mine up and added a few accompaniments (see below) so the total for this huge burger was only 6sp (around 350kcals)

You could also serve this with a large salad and without a bun if you fancy. This would reduce the points even further.

Turkey Avocado Burger

Ingredients

For the burgers

Makes 10 burgers = 1sp/94kcal per burger (Flex)

500g lean turkey breast mince (2% fat)

1 medium avocado, mashed (about 100g avocado flesh)

30g fresh parmesan, grated

Handful fresh coriander, finely chopped

1 tsp onion powder and garlic salt

¼ tsp cayenne pepper

Zest of 1 lemon

30g panko breadcrumbs

Salt and pepper to taste

For the lemon mayonnaise

Serves 2 = 1sp /31kcal per person

2 tbsp lighted mayonnaise

2 tbsp lightest crème fraiche

Zest of 1 lemon and juice of ½ lemon

To accompany

½ red onion, cut into round slices

Handful of cherry tomatos, quartered and mixed with 1 chilli, handful of chopped coriander and juice of half a lemon (0sp)

Lettuce leaves

Sriracha hot sauce

2 x Warburton’s thins (3sp/99kcal each)

Method

Pre heat the oven to 180c.

Pop all the ingredients for the burgers into a large bowl, get your hands in there and combine well. Shape the mixture into 10 burger patties and pop onto a baking tray lined with tin foil. Spray with low calorie cooking spray and pop in the oven for 30 minutes.

Meanwhile make/prepare the accompaniments. For the mayo, mix everything together in a small bowl. Then lay out the rest of the burger assembly ingredients ready so that it is quick and easy to assemble when the burgers are cooked.

You can assemble these burgers however you fancy but I started with half a Warbie thin on the bottom, topped this with a little Sriracha sauce, then a large lettuce leaf, then the first burger, a small dollop of the lemon mayo, the second burger, more lemon may then the onion and cherry tomato mix. I then topped it with the other half of the Warbie thin.

The first time I made this I served it with a large side salad and 3sp worth of the Uncle Ben’s Quinoa and Wholegrain rice topped with some more Sriracha sauce. The second time I served it with some cumin seasoned butternut squash chips for 0sp. Each was lovely but the BNS wedges are probably better if you have less points left for the day.

Either way, build your burger and enjoy while its hot!

The post Turkey and Avocado Burgers – 1sp first appeared on Slimming Kitchen Secrets.

I had one of these burgers (0sp) and served it with an Aldi brioche bun (5sp and so worth it!) and 2 small slices of avocado (15g for 1sp). I also added a dollop of chilli mayo (1sp – recipe below), salad leaves and tomato. I served it with chilli slaw and butternut squash wedges on the side all for a grand total of 7sp. Delightful. You could have two burgers if you fancy and this would only take the total up to 8sp (provided you don’t have an extra bun). These burgers would be equally as nice with Warbie thins (for 3sp instead of 5) if you wanted to save points but I love these brioche buns as they really make you feel as if you aren’t missing out!

I have included all of the smart point information for the accompaniments below as you may like to pick and choose what you add depending on how many points you have left for the day.

Ingredients

For the burger

Makes 4 burgers – 0sp for 1 burger or 1sp for 2 (Flex)

300g tuna steak, raw

2 garlic cloves, finely chopped

Thumb sized piece of ginger, peeled and grated

1 chilli, deseeded and finely chopped

1 spring onion, very finely chopped

1 tbsp soy sauce

1 tbsp sweet chilli sauce

1 lime

Large handful of coriander leaves, finely chopped

Accompaniments

2 x Aldi or Tesco Brioche Buns (5sp each) or 2 x Warbie thins (3sp each)

60g avocado, cut into 8 slices

1 tomato, sliced

1 tbsp chilli mayo (see recipe below)

Spicy slaw (see recipe below)

Butternut squash chips (0sp)

For the chilli mayo – 1sp per person for up to half of the portion but will feed up to 4

4 tbsp extra light mayo

½ tbsp. ketchup

1 tsp chilli sauce (I used Sriracha)

Juice of ½ a lime

For the slaw – 0sp per person for up to half of the portion but will feed up to 4

2 carrots, sliced into matchsticks

½ red cabbage, finely sliced

4 spring onions, sliced into matchsticks

Handful of coriander, chopped

Juice of ½ lime

1 tbsp white wine vinegar

1 tbsp soy sauce

Method

Begin by getting your butternut squash wedges in the oven first if you are having them.

Then, take your tuna steak and chop into small pieces with a sharp knife. You want them to be nice and small so the burgers don’t fall apart while you are cooking them. Pop into a large bowl with the garlic, ginger, chilli, spring onion, coriander, sweet chilli sauce and soy. Add the zest of 1 lime. Mash together with your hands and then shape into 4 nice burger patties. You really need to mash everything and compact it together but they should come together nicely. Pop onto a plate, cover with cling film and then pop in the freezer for 10 minutes (or fridge for 15-20 minutes) to let them set.

Whilst the burgers are setting, make the accompaniments. For the chilli mayo, pop everything into a bowl and mix together. For the spicy slaw, do the same. Easy peasy. Pop in the fridge whilst everything else is cooking.

Five minutes before your butternut squash chips are ready you can start cooking the burgers. Take a frying pan or griddle pan, spray with 1kal and heat until piping hot. Pop the tuna burgers in the pan and cooking for 1-2 minutes on one side. Squeeze over the juice of ½ lime whilst cooking. Carefully (they may be fragile) flip over and cook for 1-2 minutes on the other side, squeezing over the lime whilst they are sizzling.  I prefer fresh tuna like this served pink in the middle so 1 minute per side is more than enough for me. If you prefer yours cooked all the way through 2-3 minutes per side should do it. Once cooked, remove the burgers from the heat and begin to assemble the burger.

Add a slick of chilli mayo to the bottom of your bun, top with salad leaves or a spoonful of spicy slaw, then your burger, then another slick of chilli mayo. Top with a slice of tomato and your avocado slices and then add the top of the bun. Serve with the chilli slaw and butternut squash wedges on the side with the remaining chilli mayo for dipping.

Enjoy!

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