300g Essential British Turkey Breast Mince
1 Essential Red Onion, finely chopped
1 tbsp chopped oregano
½ Essential Green Pepper, deseeded and diced
3 jalapeño pepper slices from a jar, drained and chopped
2 tbsp finely chopped mint
1 tsp Essential Clear Honey
2 Essential 30% Lighter Extra Mature Sliced Cheese
1 Essential Soft White Roll, halved 


1. Put the turkey mince in a bowl with two-thirds of the onion, the oregano, plenty of black pepper and a little salt. Mix well and divide in half. Roll each half into a ball, then flatten into a patty about 10cm across. Combine the remaining onion in a bowl with the green pepper, jalapeño pepper, mint, honey and 1 tsp cold water.

2. Preheat the grill to high. Line a shallow baking tin with foil. Place the burgers in the tin and grill for about 8 minutes on each side until cooked through and lightly browned with no pink meat and the juices run clear. Place a slice of cheese on top of each. Add the bun to the tin, cut sides face up, and return to the grill for another 1-2 minutes until the cheese starts to melt and the bun is heated through.

3. Place a bun half on each plate and top with the burgers. Pile the mint salsa on top and serve with a tomato or leaf salad.

Cook’s tip
Swap turkey mince for pork, beef or lamb mince if you like – but bear in mind the fat content will be higher than lean turkey. The pepper salad in this recipe would also be delicious with fish or chicken breast – so try making a larger batch and keep it covered in the fridge for the next day. You could also stir fry it if you fancy something hot.


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