INGREDIENTS 

• 400g turkey mince
• 40% less fat Halloumi, grated
• ½ jar Sacla’ Fiery Chilli Pesto
• 1 egg, lightly beaten
• Salt & black pepper to taste
• 2 tbsp olive oil

For serving:

• 250g 0% fat Greek yoghurt
• ½ jar Sacla’ Fiery Chilli Pesto
• Baby gem lettuce leaves, trimmed and separated
• Tomatoes, sliced to serve
• Red onion, finely sliced

INSTRUCTIONS 

1. In a large bowl add the turkey mince, Halloumi, Chilli Pesto, egg and season well. Mix together with a wooden spoon until combined then squish it all together using your hands.
2. Separate into 12 balls, place them on a baking sheet lined with greaseproof paper. Press to form into burgers and put in the fridge for 20 mins to firm up.
3. Heat half the oil in a large non-stick frying pan and add 6 of the burgers. Cook for about 4 minutes until the underside begins to turn golden then turn and cook the other side for about the same until cooked through. Place onto a plate lined with kitchen paper. Add the remaining oil to the pan and cook the rest of the burgers.
4. Mix the yoghurt with the Chilli Pesto and set aside.
5. To assemble, lay out lettuce leaves, top with a burger, tomato and onion. Add a dollop of yoghurt mix, then top with a further lettuce leaf to serve.