Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Turkey, cranberry and spinach roll
Cooked turkey with cranberry, spinach and Dijon in a soft roll.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished roll, cut
- Time
- About 10 min
- estimated
- Serves
- 2
- see below
- Energy
- 495 kcal
- per serving
- Protein
- 51 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk, mustard. Check the labels on packaged ingredients:
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- bread rolls. Rolls often contain soya and can contain milk, egg or sesame; check the label.
Cooking steps
Mix the yoghurt and the Dijon mustard together.
Split the rolls and spread both cut faces with the yoghurt and mustard mixture.
Lay spinach leaves flat against the bread on both halves, so they form a barrier.
Add the turkey and the cranberry sauce between the leaves, and close the rolls firmly.
The useful detail
Put the spinach against the bread on both sides rather than in the middle. The leaves keep the cranberry sauce off the crumb, which is the difference between a roll you can make at eight and eat at one, and a soggy one.
Make it work for you
One serving is One filled roll. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked chicken instead of turkey
Slightly richer and softer.
Per serving: about 25 kcal more, about 1 g more protein, about 2 g more fat.
Quark instead of Greek yoghurt
Thicker and sharper, and it spreads without soaking in.
Per serving: about the same energy, about the same protein, about 1 g less fat.
Wholemeal rolls
Denser, with more fibre. Nutrition is not recalculated.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lunch you can build from leftover roast turkey, where the yoghurt and mustard stand in for butter and mayonnaise.
| Energy | 495 kcal |
|---|---|
| Protein | 51 g |
| Fat | 9 g |
| of which saturates | 3 g |
| Carbohydrate | 52 g |
| of which sugars | 13 g |
| Fibre | 4 g |
| Sodium | 640 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| Greek yoghurt | 100 g | FDC 170903Yogurt, Greek, plain, lowfat | 73 kcal | 9.9 g |
| Dijon mustard | 10 g | FDC 2710085Mustard | 7 kcal | 0.4 g |
| bread rolls | 160 g | FDC 175030Rolls, dinner, wheat | 437 kcal | 13.8 g |
| spinach | 60 g | FDC 168462Spinach, raw | 14 kcal | 1.7 g |
| cooked turkey | 250 g | FDC 171496Turkey, whole, breast, meat only, cooked, roasted | 368 kcal | 75.3 g |
| cranberry sauce | 60 g | FDC 173961Cranberry sauce, canned, sweetened | 95 kcal | 0.5 g |
| Whole recipe | Divided by 2 | 993 kcal | 101.7 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Assembled, it keeps 3 to 4 days in the fridge, though the bread is best on the day. Keep the components separately if you are making it ahead.
- Reheating
- Not needed; this is a cold dish.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Pork tenderloin with apple, sage and polenta
Sliced pork tenderloin with soft apple and sage over polenta.
About 40 min · 410 kcal · 34 g protein per serving