RECIPE: Turkey Burgers with Homemade Guacamole | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than £1.50 per person.
What are the benefits? Turkey burgers are a much leaner source of protein than other burgers, while the guac provides at least one of your five a day and the wholemeal roll is a healthy helping of fibre.

I think I could eat guacamole every day for the rest of my life. It’s just scrumptious, isn’t it? Until now I’ve been content with store bought guac, but I recently purchased a fancy food processor and, boy, it’s changed my life!

This guacamole was the very first thing I made with it and I promise you, I guarantee you, it tasted better than anything I’ve ever found in the supermarket – and I’m pretty sure that’s not just because of the smug sense of satisfaction I got from assembling and working out how to use a food processor all by myself.

It’s irresistibly creamy but with thick chunks of sweet, sharp onion and juicy tomato. I’m obsessed with it and, after trying it alongside these tasty turkey burgers, you will be too! 🥑

These burgers are a lean source of protein, avocados are packed with healthy fats and the wholemeal roll is rich in fibre so this recipe makes a really nutritious burger alternative. 👍

250g Turkey Mince
1/2 Medium White Onion, Diced
1/2 Medium Red Onion, Diced
1 Large Avocado, Peeled, Halved and Pit Removed – Lidl Avocado – 99p – Lidl
1 Tomato, Diced – Large Beef Tomato – 80p – Sainsbury’s
2 Wholemeal Rolls

I cheat a little when I make burgers because I’ve got some super yummy TGI Fridays burger seasoning that I just LOVE using at every given opportunity! However, I reckon you could make equally great burger seasoning with a dash of salt, pepper, dried garlic, paprika, chilli flakes and, for this particular meat, a sprinkle of dried thyme and dried rosemary. For the guacamole, I added a pinch dried garlic flakes, plenty of dried coriander and, of course, salt and pepper.

So, this is how I did it…

1. Place the turkey mince and diced white onion in a bowl, along with plenty of seasoning, and squidge together with your hands (I’m aware “squidge” isn’t a word but you still know exactly what I mean!)

2. Separate the turkey mixture into two halves and shape into burger patties – thickness and width is up to you.

3. Spray a frying pan with cooking spray or throw in a tiny dash of oil, put on a medium-high heat and add the burgers, cooking for approximately 5 minutes on each side. I emphasise APPROXIMATELY, because it depends on how thick you’ve made your burgers. Check they are cooked through and there is no pink left inside the burger before serving.

4. For the guacamole, add one avocado, diced red onion, diced tomato, plenty of seasoning and a teeny tiny drop of oil – seriously, like a drop – to a food processor. A squeeze of lime juice is optional, it’s part of that classic guac flavour but, personally, I prefer the creamy texture without that sharp hit of acidity 🍋

5. Whiz the ingredients in the food processor, preferably pulsing with the chopping blade until a chunky, creamy consistency is reached. If you don’t own a food processor, add exactly the same ingredients and mash together with a fork or potato masher.

6. Serve the burgers in a wholemeal bun, topped with lashings of delicious guacamole!

burger edit.jpg


RECIPE: Pizza Stuffed Bell Peppers | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than £1 per person
What are the benefits? This is a great low carb recipe, a creative takeaway alternative, and provides you with one of your five a day.

I’m forever on a quest to find a way to eat pizza and be healthy. The two don’t exactly go hand in hand, but I feel like it’s my kryptonite. Pizza is just one habit I can’t kick and, being completely honest, I’m not entirely sure I want to… 🍕


My latest attempt at getting that saucy, cheesy satisfaction without all the, y’unno, grease, is to take classic pizza toppings and load them into a fresh vegetable rather than on top of a thick, doughy crust. I won’t lie to you – no, it’s not the same. You can’t swap a deep dish for a red pepper and expect not to know the difference. BUT, it still tastes delicious.

It gave me the same yummy flavour I was after but also oozing nutritional value, unlike pretty much any pizza ever! Not only that, but I managed to get hold of everything I needed for this recipe for just 80p per person.

2 Bell Peppers, Halved and Deseeded
1 Ball of Light Mozzarella Cheese
4 Large Slices of Pepperoni
1/2 Carton of Passata
Sprinkling of Parmesan or “Hard Cheese”

Mix a good dose of garlic flakes, dried basil, dried oregano, salt and pepper into the passata so the pizza sauce has strong flavour. With the peppers, they shouldn’t need much tweaking – just a touch of salt and pepper on the outside.

So, this is how I did it…

1. First off, add a very small dash of cooking spray or a teeny drop of oil to a baking tray, use a tissue to spread it across the tray and place the bell peppers, skin side up. Don’t let it get too oily, otherwise the peppers will go almost soggy, which is great for a succulent roast pepper but not great for holding their structure when stuffed. Season and cook for 20 – 25 minutes on 200°C.

2. Pour the passata into a bowl and stir in a hefty helping of herbs, garlic and seasoning.

3. Remove peppers from the oven and fill with the pizza stuffing – one layer of passata, torn chunks of mozzarella (drained as much as possible before using!) and the pepperoni, chopped or torn into small pieces.

4. Place back into the oven, stuffed side up, for another 20 minutes or so.

5. Switch on the grill and leave the peppers underneath for a couple of minutes, just until the tops crisp up and the parmesan cheese browns. Delish!

stuffed peppers