Ingredients

· 500 g turkey mince

· 1 red onion

· 2 crushed garlic cloves

· Grated zest 1 lemon

· 2 red chillies

· 1 egg

· 40 g breadcrumbs

· Olive oil

· 125 g mozzarella

· 1 fennel bulb

· 1 tablespoon capers

· 4 halved ciabatta rolls

· Sesame seeds

· Sliced spring onions

· Basil pesto

Method

Take the turkey mince, and add in the chopped red onion, garlic cloves, lemon zest, chopped red chillies, egg, breadcrumbs, salt and pepper. Mix well and shape the mixture into patties. Heat the grill to high and heat the olive oil in a frying pan. Fry the patties for five minutes, flip and cook for three minutes more, then top with mozzarella. Fry for two minutes, then transfer to the grill for five minutes until the patties are cooked through and the cheese turns golden. Heat a griddle pan over a high heat. Toss the thinly sliced fennel bulb in olive oil, cook on each side until charred and tender. Transfer to a bowl with some fennel fronds, capers, chopped red chillies, some salt and pepper. Sprinkle the cut sides of halved ciabatta rolls with sesame seeds and toast in the pan. Spread the basil pesto over the base of each roll, top with a patty, a few fennel slices and the roll top. Enjoy!