Just another Mexican inspired recipe! I’m a fan of the flavours. Any cuisine that involves avocado is a yes from me – might be the reason why I can’t afford a flat in London. (Reference to the article that came out that said millennials can’t buy a house because of their obsession with avo on toast). Worth it.
- 280g pack turkey thigh mince
- ½ egg, beaten
- 25g breadcrumbs
- 2 garlic cloves, diced
- chilli flakes, to taste
- 1 tbsp + 1 tbsp coriander, chopped
- ½ lime, quartered
- 2 brioche buns
- 1 red onion, ½ finely chopped, ½ sliced to strips
- 1 red pepper, sliced
- 1 avocado, mashed
- 1 large tomato or a few cherry tomatoes, finely chopped
- 1 small tsp garlic paste
- 2 tsp olive oil, plus extra to cook with
- corn on the cob
- salad leaves/couple slices of cucumber
- Preheat the grill to a medium-high heat.
- Combine the turkey mince, garlic, egg, breadcrumbs, salt and pepper and chilli flakes. Mix and form into two patties.
- Pop the corn in the oven on a baking tray, drizzle with olive oil, season and grill for 18-20 minutes, turning throughout.
- After 3 minutes, put the peppers and onions on the same baking tray, drizzle with oil, season and cook for 15 minutes.
- Meanwhile, heat a little oil in a frying pan and fry the turkey patties for 8 minutes, flipping halfway through until cooked through and browned on the outside.
- Whilst they are cooking, make the guac and salsa. Mix the avocado with the coriander and ¼ lime juice. To make the salsa, mix the tomatoes with the 2 tsp oil, garlic, ¼ lime juice and the finely chopped red onion.
- When everything is almost done, put the brioche buns under the grill for a couple minutes watching them carefully to ensure they don’t catch.
- To assemble, place the bottom of the brioche bun on the plate, top with the salad leaves and cucumber, then the turkey burger, then the guac and finally the salsa. Top with the other half of the brioche then place the corn and peppers on the plate too.