TESS’S TREMENDOUS TURKEY BURGERS

Turkey is much lower in fat than beef mince, yet so tasty that I use it for burgers. I add breadcrumbs, yoghurt and egg to keep them succulent, not dry. The sweetcorn and peas add texture. The family love building their own burgers and adding different toppings, such as avocado, jalapeños, salad and cheese.

SERVES4 ● PREP 20 MINS, PLUS CHILLING ● COOK ABOUT 20 MINS

FOR THE BURGERS

2tbsp olive oil

1 small onion, very finely chopped

4 garlic cloves, crushed 500g (1lb 2oz) turkey mince 50g (1¾oz) frozen sweetcorn, defrosted

50g (1¾oz) frozen peas, defrosted

A few sprigs of coriander, very finely chopped

50g (1¾oz) breadcrumbs (preferably wholemeal) 25g (1oz) thick live yoghurt 1 egg

Salt and black pepper

TO ASSEMBLE

50g (1¾oz) Cheddar cheese or similar, grated (optional) 1 large avocado, peeled and sliced

Juice of 1 lime

4 burger buns or large lettuce leaves