To make the burgers, put the turkey mince, red onion, chipotle paste and coriander in a bowl. Mix well and form into 2 patties.
To make the pea guacamole, put the blanched frozen peas, onion, red chilli, coriander, ground cumin, black pepper, LoSalt, natural yoghurt and a squeeze of lime in a small food processor and whizz until blended.
Cook the burgers in a non-stick pan for 3-4 minutes on each side until golden. Add a slice of emmental cheese, and heat until melted. Serve in buns with the pea guacamole and salad.