Serves: 4
Time to make: 35 mins (Cooking time: 35 mins), plus 20 min chilling

Ingredients

• 500g turkey breast mince
• 1 long red chilli, deseeded, finely chopped, plus extra sliced chilli, to garnish (optional)
• ¹/³ cup coriander leaves, finely chopped
• 1 garlic clove, finely chopped
• 2 shallots, finely sliced
• 2 x 250g punnets truss cherry tomatoes
• 4 wholegrain sourdough rolls, split
• 20g baby rocket
• 1 large carrot, grated
• 2 Lebanese cucumbers, sliced lengthways into thin ribbons
• Coriander leaves and chilli sauce, to serve

Instructions

1. Combine the turkey, chilli, coriander, garlic and shallots in a large bowl. Season with cracked black pepper. Mix until well combined. Form mixture into four patties. Place onto a tray lined with baking paper. Cover and chill for 20 minutes.
2. Preheat a greased barbecue hotplate over a medium heat. Grill the patties for 5–6 minutes each side. Spray the tomatoes with olive oil and barbecue for 7–8 minutes, or until tender. Place patties and tomatoes on a plate and keep warm. Spray the rolls with oil and barbecue for a few minutes on each side.
3. Top bun bases with rocket, grated carrot, cucumber and a turkey patty. Top patty with coriander leaves and sliced chilli, if using. Drizzle with chilli sauce, top with roll lid, and serve with tomatoes.

Nutritional information (per serve)