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Recipe

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

Nov 30, 2013 1:00pm
  • 40 mins cooking
  • Serves 8
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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

Turkey, guacamole and iceberg burgers with lime mayonnaise
  • 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.

Notes

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

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