These turkey burgers are super juicy and perfectly complimented by the tangy tomato relish. Lower in fat and higher in fibre than a traditional beef burger and given the addition of sweet potato wedges (instead of the usual chips that might accompany a burger) are an added plant to boot. Easy to throw together and bound to be a family pleaser.
Based on 4 servings, adjust as needed.
Preheat the oven to 200°C/180°C fan if serving your turkey burgers with sweet potato wedges. Cut the sweet potatoes into wedges which should all be uniform in size. No need to peel them but we do advise you to give them a scrub to remove any dirt. Line a large baking tray with parchment paper and lay on the wedges. Season well with salt, pepper and the smoked paprika. Drizzle with a little olive oil and cook for around 35 minutes until cooked through and crispy. You may need to turn them halfway through cooking or move the wedges on the outside of the tray to the inside to allow for even cooking.
Make the turkey burgers by combining the turkey mince in a large bowl with the garlic granules, egg, lemon zest, chopped parsley, salt and pepper. Use your hands to combine the meat well until it binds together. At this point, you can make 4 evenly-sized burgers. They should be around 8-10cm in diameter and 2-3cm thick. Pop these onto a plate and place in the fridge while you prepare the tomato relish.
Chop all of the tomatoes but save back 1 slice per burger for garnish. The tomatoes should be finely diced. Peel and finely slice the red onion. Put aside a little of the sliced onion for garnish along with the sliced tomatoes. Grate the garlic.
Pour a little olive oil into a medium frying pan and add the sliced onion for the relish. Season with a little salt and cook for 5-6 minutes until the onion is soft and translucent. Watch the pan and control the heat to prevent the onion from burning. Now add the grated garlic, chilli flakes and the chopped tomatoes. Cook for 5 minutes, using the back of a spoon to crush the tomatoes slightly before adding the red wine vinegar, and brown sugar stir well and cook for a further 3-4 minutes. Remove from the heat and allow to cool slightly.
Place a large frying pan onto the stove and add the remaining olive oil. Once hot, lay in the turkey burgers you made earlier. Cook these for 5-6 minutes per side until they are completely cooked through, you might want to turn them every 2 minutes or so. You can always pop these into the oven to finish cooking with the wedges. Once cooked through, leave them to rest for 5 minutes or so while you toast your wholegrain burger buns. You can do this under a grill or in the hot oven, cut side up.
Spoon a large tbsp of light mayo onto the base of each bun. Add a baby gem leaf or 2 and top with the turkey pattie. Spoon on the tomato relish, sliced tomatoes and a little sliced red onion that you set aside earlier. Remove the wedges from the oven and serve while hot and crisp.