Sweet Potato Turkey Burger Recipes

SWEET POTATO TURKEY BURGER

Steps:

• Mix first 7 ingredients just until blended; shape into 4 (1/2-inch-thick) patties.
• Cook in covered nonstick skillet on medium heat 4 min. on each side or until done (165°F).
• Mix mayo and sour cream until blended; spread onto cut sides of buns.
• Fill with lettuce, tomatoes and burgers.

CHIPOTLE SWEET POTATO TURKEY BURGERS

Steps:

• Place the ground turkey, garlic, chipotle chili powder, oregano, salt, and black pepper in a large mixing bowl. Lightly mix with your fingers, just until combined. Fold in the grated sweet potato and cilantro. Form the mixture into patties that are about 1/2-inch thick (4 to 6 patties total).
• Meanwhile, generously drizzle a cast iron pan or other large, non-stick skillet with olive oil and heat over medium. Once hot, place the patties on the skillet and cook for 2 minutes on the first side, flip then cook 1 additional minute. With a cover for the skillet ready in one hand, pour a little water into the skillet, then cover it quickly, being careful as the oil will sputter. Let the burgers cook steam until cooked through, about 5 minutes. Towards the end of the cooking time, top with grated cheddar cheese, then recover and allow the cheese to melt.
• Serve the burgers on toasted whole wheat buns, topped with sliced avocado, salsa, and sour cream as desired. Enjoy immediately.

JERK TURKEY BURGERS ON SWEET POTATO ROUNDS

Steps:

• Prepare a grill for medium-high heat.
• Use your hands to gently combine the turkey, yogurt, scallion, garlic, jerk seasoning and 1/2 teaspoon of salt in a medium bowl. Form into four 3-inch patties about 1/2-inch thick. Chill for at least 30 minutes (this helps to keep the burgers from sticking to the grill).
• Combine the coleslaw mix, mayonnaise and vinegar in a small bowl. Cover and refrigerate until ready to use.
• Brush the sweet potatoes with the oil and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Remove and set aside to cool completely.
• Spray both sides of the turkey burgers with nonstick cooking spray and grill, covered, until the burgers have nice grill marks and an internal temperature of 165 degrees F, 8 to 12 minutes per side.
• Assemble the burgers: Spread 4 sweet potato rounds each with mango chutney. Top with the patties and 1/4 of the coleslaw and sandwich with the remaining sweet potato rounds.

TURKEY BURGERS WITH SWEET POTATO CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the turkey mince in a large bowl, with the spring onions, cheddar and some seasoning. Mix well, then shape into 4 even-sized burgers. Chill for 15 mins.
• Put the sweet potato chips on a large non-stick baking tray, and toss in 2 tbsp of the oil and some salt. Cook in the oven for 30 mins, turning halfway through.
• Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 mins until golden. Turn over and repeat for the other side until they are cooked through. Split the rolls, place a burger into each with some sliced cucumber and a dollop of ketchup, and serve alongside the sweet potato chips and salad, if you like.

TURKEY SLIDERS WITH SWEET POTATO "BUNS"

Steps:

• In a large skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 2 tablespoons drippings. Set skillet aside. Combine bacon with next 8 ingredients until well mixed; cover and refrigerate at least 30 minutes., Preheat oven to 425°. Cut sweet potatoes into 20 slices about 1/2 in. thick. Place slices on an ungreased baking sheet; bake until sweet potatoes are tender but not mushy, 30-35 minutes. Remove slices; cool on a wire rack., Heat skillet with reserved drippings over medium-high heat. Shape turkey mixture into slider-sized patties. Cook sliders in batches, 3-4 minutes on each side, taking care not to crowd skillet. Add a pinch of shredded cheddar after flipping each slider the first time. Cook until a thermometer reads 165° and juices run clear., To serve, place each slider on a sweet potato slice; dab with honey Dijon mustard. Cover with a second sweet potato slice. Pierce with toothpick.

LEAN TURKEY BURGER WITH SWEET POTATO WEDGES

Steps:

• Heat oven to 180C/160C fan/gas 4. Zap the sweet potato wedges in the microwave for about 6 mins on full power until just turning soft. Leave to rest for 30 secs.
• While the sweet potato is spinning in the microwave, mix the mince in a bowl with the onion, garlic, egg and apple. Get your hands stuck in and work the ingredients together with a good pinch of salt and pepper, the oregano and paprika. Shape the mixture into two burgers about 3cm thick. Place on a lined baking tray in the oven for 20-25 mins, turning half way through cooking, until cooked through.
• Heat the coconut oil in a large frying pan over a high heat. Add the sweet potato wedges and shallow-fry for about 3 mins each side until they are nicely browned all over and cooked through to the centre. (Alternatively, toss in the oil and roast in the oven for 15-20 mins.) Drain on kitchen paper, then season with a good pinch of salt.
• Serve the burgers with the sweet potato wedges and a portion of green veg either steamed, blanched or boiled.

SOUTHWESTERN TURKEY BURGERS WITH SWEET POTATO FRIES

Steps:

• For the sweet potato fries, preheat the oven to 425 degrees.
• Wash and dry the potatoes
• With the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces.
• Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
• On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes.
• Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
• Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper.
• Shape into patties and refrigerate until ready to cook.
• Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil.
• Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes.
• Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes.
• Top with the reduced-fat pepper-jack cheese during the last minute.
• Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
• To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.