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Open spiced turkey burgers with guacamole dressing


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The piquant spices are cut through by a creamy but sharp guacamole in this burger recipe from the recently released The 2-Day Diet Cookbook by scientists Michelle Harvie and Tony Howell.

For the burgers

480g (1lb 1oz) turkey mince
2 tsp harissa paste
4 spring onions, finely sliced
1 tbsp coriander, roughly chopped
1 tbsp mint, roughly chopped
1 egg yolk
2 tsp olive oil
black pepper

For the guacamole

1 avocado
1 medium tomato, roughly diced
2 spring onions, finely sliced
½ lime, juice
2 Little Gem lettuces, leaves
coriander leaves, small handful


1: Begin by making the burger patties. In a large bowl mix together the turkey mince, harissa paste, spring onions, coriander, mint and egg yolk. Season with black pepper and continue to mix until all of the ingredients are combined.

2: Divide the mixture into 8 and form into equal-sized patties. Place on a plate lined with baking parchment and refrigerate for 30 minutes.

3: Preheat the oven to 200C/400F/gas mark 6; remove the patties from the fridge and heat the oil in a large frying pan over a medium heat. Once the oil is hot, fry the patties in batches for 2–3 minutes on each side, until nicely golden. Transfer to a baking tray and cook for 10–15 minutes, until cooked through.

4: To make the guacamole topping, cut the avocado in half and remove the stone. Scoop out the flesh and cut into long slices. Carefully combine with the tomato, spring onions and lime juice. To assemble the burgers, lay 2 patties per person on a bed of lettuce leaves. Top with guacamole and scatter over the coriander.

Tips & variations

To save time, make and shape the patties the day before you want to eat them and store them in the fridge. This will also help the burgers maintain their shape.

Nutrition: 255 calories, 2g carbohydrates, 32g protein, 3g fibre, 1g salt.

From The 2-Day Diet Cookbook by Dr Michelle Harvie and Professor Tony Howell; © Michelle Harvie and Tony Howell 2013; Reprinted by permission of Random House Australia; All Rights reserved; RRP $34.95 by Vermillion. Paperback available now from booksellers and online retailers, and as an eBook.


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