Turkey and mushroom burger with grilled polenta

Ingredients

For 1 serving

• Ground turkey130 g
• Button mushrooms100 g
• Breadcrumbs10 g
• Thymeto taste
• Polenta (cornmeal)50 g
• Mixed salad greens60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: September – November

Method

1. Bring about four times the polenta's weight in water to the boil in a small pan and salt it; pour in the polenta in a thin stream, whisking, and cook over low heat for 10 minutes, stirring, until thick and pulling away from the sides. Spread it about 1.5 cm thick on a wet plate and let it firm up while you make the rest.
2. Meanwhile wipe the button mushrooms with a damp cloth and chop them finely; sauté them in a frying pan with half the oil over medium-high heat for 5 minutes, until their liquid has evaporated and they're lightly golden; salt them and let them cool on a plate.
3. In a bowl mix the turkey mince with the cooled mushrooms, breadcrumbs, thyme leaves, salt and pepper and shape a patty about 2 cm thick.
4. Heat the remaining oil in a frying pan over medium heat and cook the burger for 5 minutes per side, until golden outside and no longer pink inside.
5. Meanwhile heat a griddle pan over medium-high heat, cut the firm polenta into slices and grill for 3 minutes per side, until marked and crisp.
6. Wash and dry the mixed salad leaves and serve them next to the burger and grilled polenta.