Turkey Burgers with Sweet Potato Wedges

• 800gsweet potatoes, scrubbed and cut into wedges
• 2 tbspolive oil
• 1 tspsmoked paprika
• fine salt
• 500gturkey mince
• 1carrot, finely grated
• 3spring onions, finely chopped
• 40 gdried breadcrumbs
• 1egg
• 1garlic clove, crushed
• 1 tspdried oregano
• 1 tspfine salt
• black pepper
• 1 tbspolive oil, for frying
• 4seeded burger buns, about 70 g each, split
• 150gGreek yoghurt
• 15 mllemon juice
• 2little gem lettuces, leaves separated
• 2tomatoes, sliced
• 2 tbsptomato ketchup (optional)

Method

1. 1Heat the oven to 200C fan. Toss the sweet potato wedges with the 2 tablespoons of olive oil, smoked paprika and a good pinch of salt on one or two baking trays. Spread them out in a single layer with space between them; crowded wedges steam instead of crisping. Roast for 30 minutes, turning once, until soft in the middle and browned at the edges.
2. 2Squeeze the grated carrot in your hands to get rid of the juice. Mix it with the turkey, spring onions, breadcrumbs, egg, garlic, oregano, salt and plenty of pepper until just combined, then shape into 4 patties a little wider than the buns, as they shrink. Press a dent in the middle of each with your thumb so they stay flat.
3. 3Heat the frying oil in a large pan over medium heat. Cook the burgers for 6–7 minutes per side until golden and the centres reach 75°C for 30 seconds. Work in two batches if needed, keeping the first batch warm in the oven.
4. 4Mix the yoghurt with the lemon juice and a pinch of salt. Toast the cut sides of the buns in the burger pan for a minute.
5. 5Build: yoghurt sauce on the bottom bun, lettuce, burger, tomato, top bun. Ketchup for those who want it. Serve with the wedges.

Per serving

kcal

578

protein

35.7g

fibre

9.1g

carbs

56.6g

fat

24.1g