Harissa Turkey Burgers with Sweetcorn Salsa


Great served in burgers or toasted pittas with harissa mayonnaise or as a supper dish with potato wedges.


  • 500g turkey mince
  • 3 tsp harissa paste
  • 8 spring onions
  • ¾ tsp LoSalt
  • 2 corn on the cob
  • 1 tbsp olive oil plus extra for brushing
  • 100g cherry tomatoes, quartered
  • ½ small red onion, finely chopped
  • Juice 1 lime
  • 2 tbsp chopped coriander


  1. Mix together the mince, harissa, 4 finely chopped spring onions, ½ tsp LoSalt and some black pepper, mould into 4 burgers and chill for 30-60 minutes.
  2. Meanwhile, brush the corn with a little oil and griddle or fry for 10 minutes, turning occasionally until slightly charred. Run a knife down the cob to remove the kernels and mix with the tomatoes, red onion, remaining sliced spring onions, lime juice, coriander and remaining LoSalt.
  3. Heat the 1 tbsp oil in a frying or griddle pan and fry the burgers for 5-6 minutes on each side until golden and cooked throughout, serve with the sweetcorn salsa.