Serves 6
Preparation time 10 minutes
Cooking time 10 minutes
Ingredients
1 tbsp olive oil
2 x 400g packets Steggles turkey rissoles
12 x small wholegrain bread rolls (dinner rolls), toasted
1/4 cup mayonnaise
60g baby rocket leaves
1 large carrot, peeled, shredded
1 Lebanese cucumber, seeds removed, diced
50g snow pea sprouts, trimmed
Sweet chilli sauce, mint leaves, to garnish
Shoestring fries, tomato chutney, to serve
Method
Preheat the barbecue flat-plate or pan to moderately-high heat. Lightly brush the rissoles with oil and place on barbecue or in the pan, reducing the heat to medium.
Cook for 4 to 5 minutes each side or until browned and cooked through, turning the rissoles once.
Spread a little mayonnaise over the base of each roll. Top with rocket, turkey rissole, carrot, cucumber and sprouts. Drizzle with sweet chilli sauce and scatter over mint leaves. Sandwich together with top of roll.
Serve burgers with shoestring fries and tomato chutney.
