Turkey Burger Lettuce Wraps

• 170 g raw Lean ground turkey (93%) (6.0 oz raw)
• 1 g Garlic powder (⅓ tsp)
• 1 g Salt (⅛ tsp)
• 0.5 g Black pepper (¼ tsp)
• 15 g Light mayonnaise (1 tbsp)
• 10 g Ketchup (⅔ tbsp)
• 5 g Yellow mustard (1 tsp)
• 30 g drained Dill pickles (1.1 oz drained)
• 20 g Reduced-fat cheddar, sliced (0.7 oz)
• 80 g raw Butter lettuce leaves (2.8 oz raw)
• 60 g raw Tomato (2.1 oz raw)
• 20 g raw Red onion (0.7 oz raw)

You'll need: Nonstick frying pan with a lid, Small bowl, Spatula, Cutting board and knife, Instant-read thermometer.

Method

1. Shape the patties and mix the sauce

   Mix the turkey with the garlic powder, salt and pepper and shape it into 2 thin patties, pressing a dip in the middle of each. Wash your hands well. Finely chop a few pickle slices and stir them into the mayonnaise, ketchup and mustard in the small bowl.

   The dip in the middle stops the patties puffing into balls as they cook.

2. Cook the patties

   Cook the patties in the dry pan over medium-high heat for 4 minutes a side, until browned and 74°C (165°F) in the middle with no pink. Lay the cheddar on top, cover and cook 1 minute more, until melted.

   Press each patty once with the spatula after flipping, never more. Pressing squeezes out the juice.

3. Wrap in lettuce

   Slice the tomato and red onion. Double up the lettuce leaves into 2 cups, add a patty to each, then the sauce, tomato, onion and the rest of the pickles. Fold and eat.

   Two leaves per wrap keep the juices in. One leaf tears.

Swaps

• Butter lettuce leaves → A whole-wheat burger bunA real burger; about 160 kcal more.
• Lean ground turkey → Lean ground beef (95%), same weightBeefier; cook to 71°C (160°F).