- 1 tbsp olive oil
- 1 onion, finely chopped
- 500 g turkey thigh mince
- Zest of 1 lemon
- 4 tbsp readymade salsa
- 0.5 orange pepper, deseeded and finely diced
- 4 seeded rolls, halved
- 70 g wild rocket
- 4 tbsp houmous
Preheat the barbecue, if using. Heat the oil in a frying pan over a medium heat and cook the onion for 5 minutes until soft. Set aside to cool.
Put the mince in a bowl and season with freshly ground black pepper. Add the onion and lemon zest and mix well. Shape into 4 patties.
Cook the burgers, either on the preheated barbecue or in a griddle or frying pan, for 5-7 minutes on each side, or until cooked through and no pink remains.
Meanwhile, mix together the salsa and pepper.
Lightly barbecue (or grill) the cut side of the rolls. Fill the rolls with a burger, a few rocket leaves, and a spoonful each of salsa and houmous.
Cook’s tip: If you like, add some chopped coriander to the mixture at step 2.