Name: Turkey burgers with sweet potato chips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 500g turkey thigh mince; 2 spring onions finely chopped; 85g cheddar grated; 1kg sweet potato peeled and cut into chips; 3 tbsp olive oil; 4 soft wholemeal rolls; ¼ x cucumber (or 1 small Lebanese cucumber), thinly sliced; tomato ketchup; salad to serve (optional)

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Turkey burgers with sweet potato chips

Turkey burgers with sweet potato chips

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.8 out of 5.20 ratingsRate

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Turkey thigh mince is a lean but flavoursome meat- shape into patties with cheese and spring onions, and serve in healthier wholemeal buns

Freezable

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Alternatives

Complete the dish

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Homemade ketchup

A star rating of 4.3 out of 5.21 ratings

Cheese & chive coleslaw

A star rating of 4.8 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

500g turkey thigh mince
2 spring onions

finely chopped
85g cheddar

grated
1kg sweet potato

peeled and cut into chips
3 tbsp olive oil
4 soft wholemeal rolls
¼ x cucumber

(or 1 small Lebanese cucumber), thinly sliced
tomato ketchup
salad

to serve (optional)

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Nutrition: per serving

kcal644
fat22g
saturates8g
carbs72g
sugars16g
fibre9g
protein40g
salt1.8g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2013

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A star rating of 4.8 out of 5.20 ratings

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