Recipe courtesy of Sally Bee and LoSalt


  • 200g Turkey mince
  • 2tbsp Red onion very finely chopped
  • 2tsp Chipotle paste
  • 2tbsp Coriander chopped
  • 2 slices of Emmental cheese
  • 2 Wholegrain buns

For the Pea Guacamole

  • 100g Frozen peas blanched
  • 1tbsp Onion roughly chopped
  • ¼ Red chilli chopped
  • A small handful of Fresh mint
  • ¼tsp Ground cumin
  • 2tbsp Natural yoghurt
  • Juice of one lime
  • A pinch of LoSalt
  • Freshly ground black pepper


  • STEP 1

    To make the burgers, put the turkey mince, red onion, chipotle paste and coriander in a bowl. Mix well and form into 2 patties.

  • STEP 2

    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.

  • STEP 3

    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.