Turkey Burgers and Sweet Potato Fries
It was not my intention to make such unnecessarily large burgers. I could have made 5 or 6 out of this recipe, as opposed to the 4 ginormous ones I created. They didn’t shrink as much as I thought they would. I’d also like to make more patties next time so the recipe can stretch out over more meals. You can also cook them on the grill but ours is so finicky that I didn’t feel like standing next to it all day making sure they didn’t burn to a crisp. The fries were also great the next day when I turned them into “hash browns” with breakfast. Leftovers love all day long.
Turkey Burgers and Sweet Potato Fries
1 lb ground turkey
1 small white onion, chopped
1/4 cup gluten free breadcrumbs
2 eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
2 cups baby spinach
2 cloves garlic, chopped
3 sweet potatoes, peeled
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1. Cut sweet potatoes into 1/4 inch slices. Toss in a large bowl with spices and olive oil until all coated.
2. Lay potatoes in an even layer on a cooking sheet lined with parchment paper. Cook in 450 degree oven for 20 minutes, tossing occasionally.
3. Combine turkey, onion, breadcrumbs, eggs, garlic, salt and pepper in a large bowl. Separate into burgers and either grill or pan fry until fully cooked. Set aside.
4. Heat olive oil in a sauté pan and cook garlic until fragrant. Add spinach and cook until wilted. Set aside.
5. Assemble burgers with cheese, sautéed spinach and onion (maybe a tomato too, if you find one in your fridge.)
6. Devour with delicious cider!
