Name: Turkey, guacamole and iceberg burgers with lime mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: Turkey patties; 500 gram turkey or chicken breast; 4 centimetre piece ginger, peeled; 1 clove garlic; 1 stalk lemongrass, white part only, finely sliced; 1 green chilli, finely sliced; 1/2 cup coriander, finely chopped; 1/2 cup mint, finely chopped; 2 kaffir lime leaves, veins removed and finely sliced; 1/2 cup grated zucchini (or desiccated coconut, rehydrated in boiling water); 2 tablespoon coconut cream; 1 tablespoon fish sauce; 3 tablespoon oil; Guacamole; 3 avocados; 2 spring onions, finely sliced; 2 limes, juice and zest of; 1 green chilli, finely sliced; 1/2 cup coriander, finely chopped; 1 teaspoon sugar; Iceberg salad; 1 lime, juice and zest of; 1 cup mayonnaise; 1 iceberg lettuce, washed, outer leaves removed, cut into wedges; 2 tablespoon finely chopped chives; To serve; 8 bread rolls, halved

Turkey, guacamole and iceberg burgers with lime mayonnaise

On a warm summer’s evening in Canterbury, Sarah Bowman treats the family to a delightful, casual dinner of turkey burgers

Ingredients

Turkey patties

500 gram turkey or chicken breast

4 centimetre piece ginger, peeled

1 clove garlic

1 stalk lemongrass, white part only, finely sliced

1 green chilli, finely sliced

1/2 cup coriander, finely chopped

1/2 cup mint, finely chopped

2 kaffir lime leaves, veins removed and finely sliced

1/2 cup grated zucchini (or desiccated coconut, rehydrated in boiling water)

2 tablespoon coconut cream

1 tablespoon fish sauce

3 tablespoon oil

Guacamole

3 avocados

2 spring onions, finely sliced

2 limes, juice and zest of

1 green chilli, finely sliced

1/2 cup coriander, finely chopped

1 teaspoon sugar

Iceberg salad

1 lime, juice and zest of

1 cup mayonnaise

1 iceberg lettuce, washed, outer leaves removed, cut into wedges

2 tablespoon finely chopped chives

To serve

8 bread rolls, halved

Method

1.Whiz the meat, ginger and garlic until roughly chopped and place in a bowl. Add the remaining patty ingredients, except the oil, and mix to combine.

2.Use wet hands to divide into eight balls and form into patties. Heat oil in a heavy-based frying pan or on a barbecue hotplate and cook patties for 6-8 minutes on each side, or until golden and cooked through. Rest.

3.To make the guacamole; halve avocados and remove stones, then use a small knife to cut a grid pattern into the flesh of each half. Scoop flesh into a bowl and add the remaining guacamole ingredients.

4.Mash a couple of times with a potato masher to roughly combine ingredients but retain a chunky texture. Season to taste.

5.For the salad, mix lime juice and zest with mayonnaise. Place iceberg wedges on a platter, drizzle with half the lime mayo and garnish with chives and black pepper.

6.Warm rolls in oven and serve with patties, guacamole, iceberg salad and remaining lime mayo.

Little cakes of cooked turkey mixture, with 1 teaspoon guacamole on top, make a great finger food to serve with drinks.
Note

Woman's Weekly Food

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Ingredients

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