These Mexican-inspired burgers are a low-fat alternative to the usual beef burgers. The avocado cream makes a tasty replacement for commercially made ketchup or mayonnaise.
Prep 15 mins
Cook 12 – 15 mins
For the patties
- 450g (1lb) minced turkey
- 50g (13?4oz) fresh white breadcrumbs
- 1 mild red chilli, deseeded and finely chopped
- 2 heaped tbsp finely chopped coriander
- 2 large spring onions, trimmed and finely chopped
- zest of 1 lime
- 2 tbsp sunflower oil
For the avocado cream
- 1 very ripe avocado
- 1 tsp lime juice
- 2 heaped tbsp low-fat sour cream salt and freshly ground black pepper
- 4 burger buns
- lettuce leaves, sliced tomatoes, cucumber (optional)
- Place all the ingredients for the patties, except the oil, in a large bowl and mix well. Make sure the mixture is thoroughly combined.
- Form 4 equal-sized balls of burger mixture. Place them on a chopping board and pat them down on top, and around the edges, to make 4 evenly sized patties. Do not compress the mixture too much, or the burgers will be tough when cooked.
- Heat the oil in a large frying pan over a medium heat. Fry the patties for 5-6 minutes on each side, until they are well browned and cooked through.
- For the avocado cream, mash the avocado and the lime juice together until smooth. Mix in the sour cream and season well.
- Assemble the burgers by placing the cooked patties in the buns, along with as many fillings as you like, and add a spoonful of avocado cream on top.
Ripe avocado adds a smooth, buttery taste to this recipe, and is packed with good fats, fibre, and vitamins.
Nutrition data per serving
- Energy 480 kcals
- Protein 36 g
- Fat 18 g
- Saturated fat 4 g
- Carbohydrate 43 g
- Sugar 3 g
- Fibre 3.5 g
- Salt 1.4 g
Complete Family Nutrition, by Jane Clarke, published by DK, £16.99, dk.com