Mexican-style Turkey Burger
With a few pantry staples, you can turn roast turkey leftovers into a sensational midweek meal.
Ingredients
- 1 teaspoon each ground cumin, ground coriander & chilli powder
- 1 teaspoon smoked paprika (pimenton) (see note) or regular paprika
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1/2 cup (125ml) tomato passata (see note)
- 1 cup (160g) shredded roast turkey
- 2 vine-ripened tomatoes, seeds removed, chopped
- 1/4 telegraph cucumber, chopped
- 1/2 red onion, chopped
- 1/4 cup mint leaves, roughly chopped
- Juice of 2 limes
- 2 avocados
- 1 garlic clove, crushed
- 1 butter lettuce, leaves separated
- 4 crunchy bread rolls, split
- 4 slices tasty cheese
Method
1.Place the spices, brown sugar, oil and tomato passata in a small saucepan with some sea salt and freshly ground black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring, for 4-5 minutes until thickened. Transfer to a bowl, add the shredded turkey, and toss to combine. Allow to cool slightly.
2.Meanwhile, place tomato, cucumber, onion and mint in a bowl and toss with half the lime juice. Season and set aside.
3.Mash the avocado with the garlic and remaining lime juice. Season with sea salt and freshly ground black pepper.
4.Spread avocado mixture on the base of the rolls, then fill with lettuce, turkey mixture, cheese and some tomato salsa. Serve with remaining tomato salsa.