Turkey burger with beetroot salad

Ingredients:

• 170 g of champignons
• 2 tablespoons extra-virgin olive oil
• 1/4 cup + 2 tablespoons chopped fresh dill
• 2 small cloves of garlic, finely grated
• 1 beetroot, peeled
• 1/4 cup horseradish (do not drain)
• 4 pickled cucumber sticks + 2 tbsp. brine
• 1/4 cup sour cream
• 450 g of ground turkey
• 4 whole grain hamburger buns, split and toasted
• Lettuce leaves, sliced ​​tomato and sliced ​​onion for assembly

Preparation:

1. Finely chop the mushrooms in a food processor (or finely chop with a knife). Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and are lightly browned, about 5 minutes. Add 2 tablespoons dill and half the garlic; stir and remove from heat. Transfer to a large bowl and let cool, stirring occasionally, about 10 minutes. Wipe out the skillet.
2. While the mushrooms are cooling, grate the beets on a coarse grater. Mix with the remaining 1/4 cup of dill, horseradish, brine, and a pinch of salt and black pepper. Mix the sour cream with the remaining garlic, season with salt and pepper.
3. Add the ground turkey and a generous pinch of salt and black pepper to the cooled mushrooms; mix thoroughly. Form into four 10 cm (4 in) patties. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the patties and cook until well browned, about 4 minutes per side.
4. Spread the buns with sour cream sauce. Serve the patties on buns with lettuce, tomatoes, onions, and beetroot salad. Serve with pickles.
   
   Vitamin salad:
   Make a quick salad with raw beets: simply grate them coarsely. Beets are a good source of fiber and vitamin C.