Turkey & Sweetcorn Burger

A homemade burger with a Southeast Asian twist.

SERVES 6 ✱ 400g (14oz) minced turkey

✱ 1 small red onion, peeled and finely chopped

✱ 6tbsp fresh breadcrumbs

✱ 1 lemongrass stalk, finely chopped

✱ 1 bunch coriander, finely chopped ✱ 1tsp thai fish sauce

✱ 100g (3½oz) sweetcorn kernels

✱ Juice of 1 lime to serve:

✱ 6 large portobello mushrooms

✱ 2tsp soy sauce

✱ 6 burger buns or rolls

✱ 6 slices beefsteak tomato

✱ Mustard (we used French’s Classic yellow spicy Mustard)

✱ Lettuce leaves

1 Mix all the burger ingredients

together (you may find it easier to do this with your hands). divide the mixture and shape into 6 burgers.

2 Heat the oven to 180C/

Gas 4. Put the mushrooms on a baking tray and drizzle over the soy sauce, then cook for 25 mins. Meanwhile, griddle the burgers on each side until browned, then put them on to

an oiled baking tray and cook in the oven for the last of the 15 mins of the mushrooms’ cooking time.

3 To serve, split the buns and

griddle the cut sides. Add a slice of tomato and a mushroom to each, then top with a burger, mustard and lettuce.

PER BURGER: 352 cals, 7g fat, 2g sat fat, 49g carbs