Turkey Burgers with Roast Potatoes

Ingredients

• 600g minced turkey
• 1 egg, beaten
• 60g gluten-free breadcrumbs
• ½ tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp sea salt
• 2 tbsp chopped chives
• 800g potatoes, cut into wedges
• 1 baby gem lettuce, leaves separated
• 2 tomatoes, sliced
• 1 tbsp finely chopped fresh rosemary
• 2 tbsp garlic-infused oil
• 4 gluten-free burger buns
• 4 tbsp mayonnaise

Method

1. Heat the oven to 200°C fan (220°C conventional). Toss the potato wedges with the garlic-infused oil, chopped rosemary, a good pinch of sea salt and a few grinds of black pepper, then spread them in a single layer on a baking tray. Roast for 30–35 minutes, turning halfway, until the edges are deeply golden and the insides fluffy.
2. While the wedges roast, make the patties. In a bowl, combine the minced turkey, beaten egg, breadcrumbs, chives, smoked paprika, salt and pepper. Mix gently with your hands until just bound — overworking it tightens the texture. Shape into four even patties, slightly wider than your buns (they tighten as they cook), and press a shallow dimple into the centre of each.
3. Heat a frying pan or griddle over medium-high heat and brush with a little garlic-infused oil. Lay in the patties and leave them alone for 5–6 minutes until a deep golden crust forms and they release cleanly from the pan. Flip once and cook another 5–6 minutes, until the internal temperature hits 75°C and they spring back when pressed.
4. In the last minute, split the buns and lay them cut-side down in the pan to toast for 30–60 seconds, until lightly golden and warm.
5. Spread mayonnaise generously on each toasted base. Layer with baby gem leaves, a slice of tomato and the hot turkey patty straight from the pan, then crown with the lid.
6. Pile the rosemary wedges alongside, scatter with a little extra salt and tuck a lemon wedge on the plate for squeezing over the potatoes. Bring extra mayonnaise to the table for dipping.