Instructions
Step 1
Combine chicken mince, fresh white breadcrumbs, beaten egg, partially thawed Birds Eye Garden Peas, sea salt and white pepper. Shape into 8 burgers and dust with Moroccan seasoning on both sides.
Step 2
Heat sunflower oil in a large non-stick frying pan. Add burgers and cook on medium-high on either side for approximately 2-3 minutes. Remove and drain on paper towel.
Step 3
Combine Lemon Pistachio Mayo ingredients and spread a little onto the base half of each piece of Turkish bread. Place 2 baby cos lettuce leaves onto each bun and top with two cooked burgers. Secure the top pieces of bread onto burgers with a bamboo skewer. Drizzle with remaining mayo and serve.