Save to your scrapbook
Turkey & guacamole burgers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g pack turkey thigh mince
Good few dashes Tabasco sauce
1 red onion, ½ coarsely grated and ½ diced
1 lime, zest and juice
28g pack coriander, leaves and stalks separated, stalks finely chopped, leaves chopped
2 garlic cloves, crushed or finely grated
1 Waitrose 1 Perfectly Ripe Large Avocado
1 red pepper, deseeded and diced
1 tbsp olive oil
4 monterey jack cheese slices
4 wholemeal or ciabatta rolls, halved and griddled or toasted
1. Tip the turkey mince into a bowl and season. Add the Tabasco sauce, coarsely grated ½ onion, lime zest, coriander stalks and 1½ crushed or grated garlic cloves. Mix to combine, then shape into 4 patties, about 1cm thick. Put on a plate; set aside in the fridge.
2. Meanwhile, in a bowl, roughly mash the avocado with a fork and season. Stir in the remaining garlic, the juice of ½ lime and most of the coriander leaves; set aside. In another bowl, toss the pepper with the diced ½ onion and remaining juice of ½ lime; season and set aside.
3. Coat the burgers with a little oil. Fry in a hot frying pan (or on a griddle or barbecue) for 5 minutes. Flip and cook for 2 minutes, then top each with a cheese slice. Cook for 3 minutes more, until no pink meat remains and the juices run clear. Pile into the rolls with the guacamole, pepper mixture and remaining coriander.
Coarsely grating the onion is an easy way to incorporate it into the burger mixture without needing to chop it finely.
This recipe appeared within the August 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in July 2018.