Turkey Burgers With Sweet Potato Chips Recipes

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.

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.

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.

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.