Mexican-style turkey burger

With a few pantry staples, you can turn Christmas leftovers into a sensational midweek meal.

delicious.

Photography by Ian Wallace

• Ingredients

• 1 tsp each ground cumin, ground coriander and chilli powder
• 1 tsp smoked paprika (pimenton) (see note) or regular paprika
• 2 tbs brown sugar
• 2 tbs olive oil
• 1/2 cup (125ml) tomato passata (see note)
• 1 cup (160g) shredded roast turkey
• 2 vine-ripened tomatoes, seeds removed, chopped
• 1/4 telegraph cucumber, chopped
• 1/2 red onion, chopped
• 1/4 cup mint leaves, roughly chopped
• Juice of 2 limes
• 2 avocados
• 1 garlic clove, crushed
• 1 butter lettuce, leaves separated
• 4 crunchy bread rolls, split

1. Step 1
   Place the spices, brown sugar, oil and tomato passata in a small saucepan with some sea salt and freshly ground black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring, for 4-5 minutes until thickened. Transfer to a bowl, add the shredded turkey, and toss to combine. Allow to cool slightly.
2. Step 2
   Meanwhile, place tomato, cucumber, onion and mint in a bowl and toss with half the lime juice. Season and set aside.
3. Step 3
   Mash the avocado with the garlic and remaining lime juice. Season with sea salt and freshly ground black pepper.
4. Step 4
   Spread avocado mixture on the base of the rolls, then fill with lettuce, turkey mixture and some tomato salsa. Serve with remaining tomato salsa.
   delicious. - December 2010 , Page 208
   Recipe by Jessica Brook & Phoebe Wood
   taste.com.au