A great alternative to the traditional beef burger. It almost feels healthy! I love the combination of the smoky chilli and zingy lime and this is a burger where there’s no need to be too elaborate with the toppings.
|Equipment to have ready
|250g turkey mince
|2 chipotle en adobo, finely chopped or 1 heaped tsp chipotle paste (Gran Luchito is a good brand)
|½ tsp ground cumin
|½ tsp ground coriander
|Zest of one lime, finely grated
|Teaspoon measure or a teaspoon
|4 dessert spoons breadcrumbs (approx.)
|Tablespoon measure or a tablespoon
|Salt and pepper
|1 tbsp olive oil
|2 bread rolls
|Lime mayo (made with 1 heaped dessert spoon mayo and juice of half a lime)
|1 avocado, sliced
|1 tomato, sliced
|Few slices of red onion
|Four leaves of little gem lettuce
|Sweet potato and potato wedges or fries
- Put all the burger ingredients in a mixing bowl and combine well with your hands. Turkey mince can feel a lot wetter than beef mince so, if it is still feeling a little loose and wet, add a few more breadcrumbs.
- Form into two burger patties – sometimes I get the ciabatta rolls which are square and like to form them into square patties to fit the rolls better.
- If you have time, it helps to let the burgers rest in the fridge for about 30 minutes.
- Before you are ready to cook, preheat the oven to 180C.
- Put the frying pan on a high heat until hot and add the olive oil before laying in the burgers.
- Cook on both sides until you achieve a satisfying brown colour. Transfer to the oven in your pan, if it fits and the handle is oven-safe, or on a baking tray and cook for around 8 minutes until the burgers are cooked right through. You could continue cooking the burgers on the hob but I find they dry out less if you transfer to the oven.
- Remove the burgers and allow to rest whilst you heat the bread rolls for a few minutes in the oven.
- Assemble your burgers, slathering the lime mayo onto the top and bottom of the bread rolls and layering up your burger and toppings. Serve with the wedges or fries.