Serves: 2
How much does it cost? This recipe cost me less than £1.50 per person.
What are the benefits? Turkey burgers are a much leaner source of protein than other burgers, while the guac provides at least one of your five a day and the wholemeal roll is a healthy helping of fibre.


I think I could eat guacamole every day for the rest of my life. It’s just scrumptious, isn’t it? Until now I’ve been content with store bought guac, but I recently purchased a fancy food processor and, boy, it’s changed my life!

This guacamole was the very first thing I made with it and I promise you, I guarantee you, it tasted better than anything I’ve ever found in the supermarket – and I’m pretty sure that’s not just because of the smug sense of satisfaction I got from assembling and working out how to use a food processor all by myself.

It’s irresistibly creamy but with thick chunks of sweet, sharp onion and juicy tomato. I’m obsessed with it and, after trying it alongside these tasty turkey burgers, you will be too! 🥑

These burgers are a lean source of protein, avocados are packed with healthy fats and the wholemeal roll is rich in fibre so this recipe makes a really nutritious burger alternative. 👍


INGREDIENTS
250g Turkey Mince
1/2 Medium White Onion, Diced
1/2 Medium Red Onion, Diced
1 Large Avocado, Peeled, Halved and Pit Removed – Lidl Avocado – 99p – Lidl
1 Tomato, Diced – Large Beef Tomato – 80p – Sainsbury’s
2 Wholemeal Rolls

SEASONING
I cheat a little when I make burgers because I’ve got some super yummy TGI Fridays burger seasoning that I just LOVE using at every given opportunity! However, I reckon you could make equally great burger seasoning with a dash of salt, pepper, dried garlic, paprika, chilli flakes and, for this particular meat, a sprinkle of dried thyme and dried rosemary. For the guacamole, I added a pinch dried garlic flakes, plenty of dried coriander and, of course, salt and pepper.


So, this is how I did it…

1. Place the turkey mince and diced white onion in a bowl, along with plenty of seasoning, and squidge together with your hands (I’m aware “squidge” isn’t a word but you still know exactly what I mean!)

2. Separate the turkey mixture into two halves and shape into burger patties – thickness and width is up to you.

3. Spray a frying pan with cooking spray or throw in a tiny dash of oil, put on a medium-high heat and add the burgers, cooking for approximately 5 minutes on each side. I emphasise APPROXIMATELY, because it depends on how thick you’ve made your burgers. Check they are cooked through and there is no pink left inside the burger before serving.

4. For the guacamole, add one avocado, diced red onion, diced tomato, plenty of seasoning and a teeny tiny drop of oil – seriously, like a drop – to a food processor. A squeeze of lime juice is optional, it’s part of that classic guac flavour but, personally, I prefer the creamy texture without that sharp hit of acidity 🍋

5. Whiz the ingredients in the food processor, preferably pulsing with the chopping blade until a chunky, creamy consistency is reached. If you don’t own a food processor, add exactly the same ingredients and mash together with a fork or potato masher.

6. Serve the burgers in a wholemeal bun, topped with lashings of delicious guacamole!

burger edit.jpg

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