Asian Turkey Burgers with Sweet Potato Fries
This recipe makes irresistibly moist and sweet burgers. For a meatless version, serve your favorite veggie burgers topped with a little hoisin sauce and minced red peppers.
- 2 medium sweet potatoes
- 1 - 2 Tbsp. vegetable or peanut oil
- 1/4 tsp salt
- 1/4 tsp chili powder or cinnamon, or more to taste
- 1 lb. ground turkey or use meatless burgers
- 1/2 tsp ground ginger
- 1/4 red bell pepper finely chopped
- 2 scallions thinly sliced
- 2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 Tbsp. hoisin sauce or honey
- 1 tsp sesame oil
- 1 Tbsp. canola or vegetable oil
- 6 whole wheat buns (use wheat/gluten-free, if needed) (optional)
To Make the Fries:
- Preheat the oven to 425 degrees. Slice the sweet potatoes the long way (no need to peel), making thin, long strips. In a medium bowl, toss them with the vegetable or peanut oil, salt and chili powder or cinnamon. Scatter them on a baking sheet, and bake them in a single layer for about 20 minutes, turning them once, until they are soft and lightly browned. For a crisper texture, broil them for 3 - 5 minutes after baking them.
To Make the Burgers:
- In a large bowl, combine the turkey, ginger, bell peppers, scallions, soy sauce, hoisin sauce or honey, and sesame oil. Pat it gently into six burgers, about 1-inch thick. (At this point, you can refrigerate the patties for up to 24 hours.)
- Heat a large heavy skillet over medium-high heat for 1 - 2 minutes, then add 1 Tbsp. vegetable oil and swirl it around to coat the bottom of the pan. (Alternatively, cook the burgers on a grill over medium heat for 5 - 7 minutes per side.)
- Brown the patties without moving them for about 4 minutes per side. After they are browned on the second side, reduce the heat to medium-low, partially cover the skillet, and cook them for 8 - 10 more minutes (depending on desired doneness), flipping once. While the burgers are cooking, lightly toast the buns (optional). Remove the burgers to a plate and serve them immediately with the fries.
Do Ahead or Delegate: Slice the sweet potatoes and toss with the oil and seasonings, chop the bell pepper, slice the scallions, assemble the patties and refrigerate. Scramble Flavor Booster: Stir 1/4 tsp. cayenne pepper into the burgers. For the fries, double the chili powder or use chipotle chili powder. Tip: Sweet potatoes contain more beta-carotene and vitamin A than carrots and are also good for your waistline. Due to their high fiber content, your body will digest them slowly and keep you feeling satisfied for hours. Nutritional Information Per Serving (% based upon daily values): Calories 330, Total Fat: 16g, 24%; Saturated Fat: 4g, 18%; Cholesterol: 45mg, 15%; Sodium: 595mg, 24%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 3g, 12%; Sugar: 5g; Protein: 21g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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