Mix the turkey, mayo, basil, Worcester sauce and egg white together into a bowl. Add the seasonings, sweetcorn and bread crumbs and mix well again.

Leave to chill for 30 minutes.

Mould into 4 or 6 balls, then flatten slightly into small patties and refrigerate until ready to cook.

To cook, lightly spray or brush the patties with a little olive oil then oil the BBQ bars just before putting on the burgers.

Cook for 3-4 minutes then turn 90° to give a criss-cross effect. Cook again for 3-4 minutes. Turn over and cook for a further 3-4 minutes.

Serve the burgers in a soft tortilla wrap with a little chopped crunchy lettuce, sliced ripe tomato and another spoonful of mayo or your favourite relish.

© Phil Vickery