Turkey Burger Sweet Potato Fries (Printable View)
A lean turkey patty served alongside crispy baked sweet potato fries for a balanced meal.
# What You’ll Need:
→ Turkey Burgers
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 egg
05 - 2 tbsp fresh parsley, chopped
06 - 1 tsp Dijon mustard
07 - 1 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil (for cooking)
11 - 4 whole wheat burger buns
→ Sweet Potato Fries
12 - 2 large sweet potatoes, peeled and cut into 1/2-inch thick fries
13 - 2 tbsp olive oil
14 - 1 tsp smoked paprika
15 - 1/2 tsp garlic powder
16 - 1/2 tsp salt
17 - Freshly ground black pepper, to taste
→ Burger Toppings
18 - 4 lettuce leaves
19 - 4 tomato slices
20 - 4 red onion slices
21 - Ketchup, mustard, or mayonnaise (optional)
# Cooking Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. Toss sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread fries evenly on the baking sheet.
02 - Bake fries for 30 to 35 minutes, turning halfway through, until edges are crisp and golden.
03 - While fries bake, combine ground turkey, onion, garlic, egg, parsley, Dijon mustard, smoked paprika, salt, and black pepper in a large bowl. Mix gently until just combined. Shape into 4 equal patties.
04 - Heat olive oil in a large skillet over medium heat. Cook patties 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Optionally toast burger buns until lightly browned.
06 - On each bun, layer a turkey patty, lettuce, tomato, red onion, and desired sauces. Serve immediately alongside the sweet potato fries.
# Expert Tips:
01 -
- Turkey stays remarkably tender when you don't overwork the mixture, and the result feels indulgent without the heaviness of beef.
- Sweet potato fries get crispy on the edges and creamy inside, making them secretly more satisfying than regular fries.
- The whole thing comes together in less than an hour, and your kitchen smells incredible the entire time.
02 -
- Don't overcrowd the baking sheet with fries or they'll steam instead of crisp; give them space to breathe and get golden.
- Turkey is leaner than beef, which means it can dry out fast, so cooking it to exactly 74°C is non-negotiable, not a suggestion.
- Mixing the turkey patty mixture by hand, with a light touch, makes all the difference between a burger that feels homemade and one that feels dense and rubbery.
03 -
- Toast your buns—it's a small detail that prevents them from getting soggy and adds a subtle textural contrast that makes the whole experience better.
- If you're concerned about dryness, use ground turkey that has some fat in it; very lean turkey needs more help staying moist, and that help usually means overworking the mixture, which you want to avoid.