Italian turkey burgers

Method

1. 500g turkey mince, 1 chopped red onion, 1 crushed garlic clove, grated zest 1 lemon, ½ chopped red chilli, 1 large free-range egg, beaten, 40g fresh breadcrumbs and salt and pepper. Shape into 4 burgers.
2. Heat the grill to high, then heat a glug of olive oil in a large frying pan. Fry the burgers for 5 minutes, flip and cook for 3 minutes more, then top with a 125g sliced ball mozzarella.
3. Fry for 2-3 minutes more, then transfer to the grill for 3-4 minutes until the burgers are cooked through and the cheese is golden.
4. Heat a griddle pan over a high heat. Toss 1 thinly sliced fennel bulb (reserve any fronds) in olive oil, then griddle for 3 minutes on each side until charred and tender.
5. Transfer to a bowl with the reserved fennel fronds, 1 tbsp capers, ½ chopped red chilli and some salt and pepper.
6. Drizzle the cut sides of 4 halved ciabatta rolls with and toast in the pan. Spread ½ tbsp basil pesto over the base of each roll, top with a burger, a few fennel slices and the roll tops and serve.