The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican Turkey Burgers with Pea Guac & Sweet Potato Wedges
British free-range turkey burgers, with all the Mexican flavour. You’ll love the innovative guacamole, with avocado, peas, lime and coriander. Not to mention the crisp sweet potato wedges.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 110g baby plum tomatoes
- 2 garlic clove
- 1 unwaxed lime
- 2 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 sweet potato
- 600g British turkey breast mince
- 2 avocado
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh coriander
- 150g peas
- 1 onion
- 2 onion
Nutritional Information
Calories: 644
Protein: 42g
Carbs: 55g
Fat: 30g
Mexican Turkey Burgers with Pea Guac & Sweet Potato Wedges
British free-range turkey burgers, with all the Mexican flavour. You’ll love the innovative guacamole, with avocado, peas, lime and coriander. Not to mention the crisp sweet potato wedges.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potatoes into wedges (peel optional). Place onto a baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Bake for 25-30 mins, until soft and golden.
- Finely dice the brown onions. Halve the tomatoes. Finely chop or crush the garlic. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the onions and cook for 6-8 mins, until soft and golden. Add the garlic and spice mix and cook for 1 min.
- Transfer half the onion mixture to a mixing bowl and set aside. Add the tomatoes, tomato paste and 200ml water to the pan. Simmer for 12-15 mins, until most of the liquid has evaporated. Roughly chop the coriander and stir in half.
- Add the turkey to the mixing bowl with the onions and season with sea salt and black pepper. Mix and form into 4 burgers, around 2cm thick. Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the burgers and cook for 2-3 mins, per side. Transfer the burgers to the sweet potato tray and bake for 8-10 mins, until cooked through.
- Finely dice the red onion. Halve the lime. Reheat the burger pan to medium heat. Add the peas and cook for 2-3 mins. Roughly mash the avocados with the back of a fork and place into a bowl. Add the peas, red onion, remaining coriander and a squeeze of lime juice (to taste). Season with sea salt and black pepper.
- Serve the burgers on plates alongside the pea guacamole, tomato salsa, sweet potato wedges and remaining lime, as wedges.
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