Teriyaki turkey burger with chilli cucumber pickle

A real tip for chefs - use the KNORR Professional Teriyaki Paste to make this lean Asian inspired turkey burger with chilli cucumber pickle. Serve it with HELLMANN'S Real Mayonnaise to make your guests happy.

Advance Preparation:
- Peel the avocado and remove the stone. Gentle mash the avocado.
- Slice the tomato and red onions into rounds.
- Take of the leaves from the gem, wash and dry.
Teriyaki turkey burger
- Finely dice the red onions.
- Put the turkey mince, KNORR Blue Dragon Teriyaki Paste, red onions and egg into a bowl and mix together.
- Using a 10cm ring mould spilt the mix into 10 evenly sized burgers.
- Leave to chill.
Cucumber pickle
- Finely dice the red chilli.
- Whisk together the rice vinegar, sugar and chilli in a bowl.
- Cut the cucumber into 15 cm lengths.
- Using either a peeler or mandolin thinly slice the cucumber into long ribbons rotating so the seeds and centre core are not used.
- Finely slice the spring onions then mix in with the cucumber.
- Finally mix together the cucumber and the dressing and leave to marinate for 10 min. then drain and use.
To Serve
- Either grill or pan fry the burger patties until cooked thoroughly.
- Half the brioche bun and toast.
- On the bottom bun add some avocado, baby gem lettuce, tomato and red onion.
- Place the burger on top then add the cucumber pickle.
- On the top half of the bun add some HELLMANN'S Real Mayonnaise.
- Place on the top bun and skewer to keep everything in place.