Turkey Burgers With Guacamole

• 18 oz turkey or chicken breast, chopped
• 1 1/4 inch piece fresh ginger, peeled
• 1 clove garlic
• 1 stalk lemongrass, white part only, finely sliced
• 1 None green chili, finely sliced
• 2/3 cup fresh cilantro leaves, finely chopped
• 1/3 cup fresh mint leaves, finely chopped
• 2 None kaffir lime leaves, veins removed, finely sliced
• 2.5 oz grated zucchini
• 2 tbsp coconut cream
• 1 tbsp fish sauce
• 3 tbsp oil
• None None FOR THE GUACAMOLE
• 3 None avocados, peeled, pitted
• 2 None spring onions, finely sliced
• 2 None limes, juiced and zested
• 1 tsp sugar
• None None FOR THE ICEBERG SALAD
• 1 None lime, juiced and zested
• 1 cup mayonnaise
• 1 head iceberg lettuce, cut into wedges
• 2 tbsp finely chopped fresh chives
• None None TO SERVE
• 8 None burger buns or rolls, warmed

1. Combine meat, ginger and garlic in a food processor until roughly chopped. Transfer to a bowl and add lemongrass, chili, herbs, zucchini, coconut cream and fish sauce. Shape into 8 patties.
2. Heat oil in a heavy-bottomed frying pan over medium-high heat. Cook patties for 6-8 mins per side, until golden brown and cooked through. Set aside to rest.
3. Meanwhile, to make the guacamole, mash together avocado flesh, spring onions, lime juice, lime zest and sugar. Season to taste.
4. To make the mayonnaise, mix lime juice and lime zest with mayonnaise.
5. Arrange iceberg wedges on a platter. Drizzle with 1/2 the lime mayo and sprinkle with chives and freshly ground black pepper.
6. Stuff burger buns with patties, guacamole, iceberg salad and remaining lime mayo.

turkey, fresh ginger, clove garlic, stalk lemongrass, green chili, fresh cilantro, mint, lime, zucchini, coconut cream, fish sauce, oil, guacamole, avocados, spring onions, sugar, salad, lime, mayonnaise, fresh chives, serve, buns

Taken from recipes-plus.com/api/v2.0/recipes/37175 (may not work)