Turkey feta burgers with corn & chilli lime butter

This low-carb burger can be wrapped in iceberg leaves with thick slices of tomato and pickles.

SERVES 2 PER SERVING: Burgers: 487 cals; 27.4g fat; 47.7g protein; 9.7g carbs; 5.5g fibre

Corn/butter: 101 cals; 5.7g fat; 3g protein; 7.3g carbs; 4.3g fibre

1tsp olive oil or low-cal fry spray ½ small red onion, very finely chopped 1 garlic clove, grated, chopped or minced 100g baby spinach 100g feta cheese, crumbled 300g turkey mince 1 egg yolk Salt and pepper 1tsp dried oregano Dried red chilli flakes (optional)

FOR THE BUTTER 10g butter Dried red chilli flakes Finely grated zest of 1 lime ½tsp ground cumin Sprigs of coriander leaves, very finely chopped 2 mini corn-on-the-cobs

1 Heat the olive oil or lowcal fry spray in a frying pan over a medium heat and fry the onion for 1 min, then add the garlic. Add the spinach, reduce the heat to low, cover the pan and cook for a minute, until the spinach has wilted. Drain the spinach, onion and garlic mix on kitchen paper, then roughly chop or blend in a mini chopper.

2 In a large bowl, add the chopped spinach mixture, the feta, turkey mince, egg yolk, salt and pepper and oregano (a little chilli is nice here, too, if you fancy) and mix everything together until all the ingredients are evenly distributed. Form into 4 patties that are at least 2cm thick, then place the patties on a lined tray and allow to rest in the fridge or freezer for about 10 mins. This can be done in advance.

3 Very lightly oil a non-stick frying pan, then place over a medium heat. When sufficiently hot, cook the burgers for 6 mins on each side. Leave them alone during this time, otherwise they may break up. Ensure the burgers are cooked thoroughly before removing from the pan.

4 Meanwhile, for the corn, heat the butter, chilli flakes to taste, lime zest and ground cumin gently in a small saucepan until the butter has melted. Take off the heat and add the coriander. Transfer to a small ramekin and keep in the fridge until needed.

5 Simply steam the corn for about 6 mins until tender, then spoon over the butter or, if you’ve left it to chill, allow to melt over the warm cob.