Turkey and bean burger

Turkey and bean burger

Turkey and bean burger
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • British
  • 90 minutes or less
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The mix of turkey and beans makes it light, yet filling, and the fresh coleslaw adds crunch and extra fibre.

Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

A tasty, high-protein burger that’s low in potassium, phosphate and salt. The mix of turkey and beans makes it light, yet filling, and the fresh coleslaw adds crunch and extra fibre.

Ingredients

Burgers

250g turkey mince

200g tin of butter beans, drained

1 tablespoon oil

20g breadcrumbs

1 small onion, peeled and finely diced

20g fresh parsley chopped or 1 teaspoon dried parsley

1 small egg, beaten

1 clove garlic, minced or ½ -1 teaspoon of garlic powder (depending on preference)

Black pepper

Coleslaw

50g crème fraîche

1 lemon (juice of)

2 teaspoons wholegrain mustard

¼ white cabbage, finely shredded

¼ red cabbage, finely shredded

1 small red onion, peeled and finely shredded

1 large carrot, peeled and grated

30g mix of fresh herbs, chopped (optional) – your choice such as parsley, coriander or chives

To serve

4 burger buns (60g each) wholemeal or white

1 large or 2 medium tomatoes, sliced

2 tablespoons mayonnaise

4 gem lettuce leaves, washed

Method

  1. Step 1

    Preheat oven to 190°F / 170°C fan / gas mark 5. Prepare the coleslaw, by putting the crème fraîche, lemon juice, herbs and mustard into a bowl with a grind of black pepper and mixing until combined. Add in the cabbages, onion and carrot and mix until coated in the wet ingredients. Cover and put in the fridge for 30 minutes for flavours to develop and ingredients to soften.

  2. Step 2

    Make the burgers. Put the beans into a bowl and mash with a fork; add remaining burger ingredients and mix all together. Using your hands, shape into 4 burgers, and place on a baking sheet. Bake for 15–20 minutes, until burgers are cooked through.

  3. Step 3

    Prepare the burger buns by spreading the mayonnaise equally on the 4 buns, and adding sliced tomato and the gem lettuce leaves.

  4. Step 4

    Remove burgers from the oven, and coleslaw from the fridge. Serve the burgers with the buns.

Food facts

Serving sizes are based on adult portions.

Toddler (age 1-4): 2 ½ tablespoons of the filling with 1 mini pitta (18g)

Young child (age 5-9): 5 tablespoons of the filling with 1½ mini pittas

Older child (age 10-13): 7 ½ tablespoons of the filling in 2 mini pittas

Teenagers (14+): Adult portions

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

The burger bun is the main source of carbohydrate. The value has been provided for those trained in insulin adjustment.

Despite the use of some high potassium ingredients (tomatoes), this recipe is low in potassium, when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the turkey, beans and burger bun, so if you have been prescribed a phosphate binder, take as directed.

This recipe is high in protein, and suitable for those advised to eat more protein, such as those having dialysis.

For those needing to increase calories in their meals, you could add butter, full-fat spread or cream cheese to the bun before adding full-fat mayonnaise.

Use gluten-free breadcrumbs in the burgers and gluten-free buns.

If you're watching your weight, you can skip the mayonnaise in the burger bun, use less, or choose a reduced-fat option. For more fibre, choose a wholemeal bun, rather than white.

To lower the cost, use dried herbs in the burger and leave out the coleslaw’s fresh herbs.

Uncooked burgers can be frozen (for up to 3 months). Wrap individually and thoroughly defrost before cooking. Once cooked, the burgers are best eaten straight away. Coleslaw can be stored for 3 days in an airtight container in the fridge.

For something a little spicier, add a few chilli flakes or diced chillies to the burger mix. You could also make 8 smaller patties (instead of 4) for children’s portions.

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