Knead the turkey mince thoroughly with the garlic, cumin, paprika, sea salt and black pepper. Shape it into even patties.
Scoop the avocado out of its skin and mash it with a fork. Stir in the lemon juice, sea salt and black pepper to make a creamy mixture.
Slice the tomato and cut the red onion into thin rings. Wash the lettuce leaves and pat them dry.
Heat the olive oil in a large frying pan and fry the patties over a medium to high heat. Turn them until they are browned on the outside and cooked right through in the middle.
Lay the lettuce leaves on plates and place the patties on top. Top with the avocado cream, tomato and red onion.
Serve immediately, while the patties are still hot and the avocado cream cool and fresh.
Good to know
When it needs to be quick but should still taste like a proper meal, this recipe delivers. Juicy and fresh, without feeling heavy.
Swaps
Turkey mince → chicken mince (similar protein content and a little milder in flavour); Butterhead lettuce → romaine (more bite, also provides folate); Olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
The recipe is naturally gluten-free and dairy-free and contains none of the most common major allergens; for children, it can be seasoned mildly. In pregnancy, always cook the turkey right through and make the avocado cream fresh.
