Spicy turkey & bean burgers with minted cucumber salsa

Name: Spicy turkey & bean burgers with minted cucumber salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 400 g can Essential Mixed Bean Salad; 300 g pack Essential 2% Fat British Turkey Breast Mince; 4 tsp Cooks’ Ingredients Vadouvan Spice Blend; 1 Essential Red Onion, ½ finely chopped, ½ thinly sliced; ¼ Essential Cucumber, halved lengthways, then sliced across; 4 sprig/s mint, leaves picked and finely chopped; 2 tbsp white wine vinegar; 1 tbsp caster sugar; 4 Essential White or Wholemeal Giant Baps; 2 tsp olive oil; 120 g Essential Greek Style Yogurt

Vadouvan is an Indian-inspired spice blend, adding a rounded, sweet flavour to these deliciously light burger. Adding mashed beans makes the meat go further

2 out of 5 stars(1) Rate this recipe

Low in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook8 mins
Total time23 mins

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400g can Essential Mixed Bean Salad
300g pack Essential 2% Fat British Turkey Breast Mince
4 tsp Cooks’ Ingredients Vadouvan Spice Blend
1 Essential Red Onion, ½ finely chopped, ½ thinly sliced
¼ Essential Cucumber, halved lengthways, then sliced across
4 sprig/s mint, leaves picked and finely chopped
2 tbsp white wine vinegar
1 tbsp caster sugar
4 Essential White or Wholemeal Giant Baps
2 tsp olive oil
120g Essential Greek Style Yogurt

Drain the beans and pat dry between several layers of kitchen paper. Reserve 100g in a small bowl. Transfer the rest to a larger bowl and mash with a fork until broken into small pieces. Add the turkey mince, vadouvan spice, chopped red onion and a little salt. Mix well and shape into 4 even-sized burgers.
Combine the cucumber, sliced red onion, mint, vinegar and sugar in a bowl and stir well to make a salsa. Halve the baps, ready for filling.
Heat the oil in a frying pan and fry the burgers for 4 minutes on each side, until golden and cooked through. Place on the bap bases, top each with a spoonful of the reserved