Turkey burgers with herbed yoghurt sauce
4 serves
20 m
25 m
Ingredients
- 400g gold sweet potato, cut into 1cm-thick batons
- Olive oil spray
- 500g turkey mince
- 1 teaspoon ground cumin
- ⅓ cup chopped coriander
- 2 garlic cloves, crushed
- ¼ cup (70g) Greek-style yoghurt
- 4 multigrain rolls, split, toasted
- 1 medium carrot, peeled, shredded
- 1 cup (80g) finely shredded red cabbage
- 1 medium Lebanese cucumber, peeled into ribbons
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the sweet potato in a microwave-safe bowl. Cook on high (100%) for 5 minutes or until just tender.
Step 2
Arrange the sweet potato in a single layer on the lined tray. Spray with olive oil spray. Bake for 20 minutes or until brown and crisp.
Step 3
Meanwhile, combine the mince, cumin, half the coriander and half the garlic in a medium bowl. Divide the mince mixture into 4 even portions and shape each portion into a patty.
Step 4
Heat a large non-stick frying pan over medium heat. Cook the patties for 5 minutes each side or until golden and cooked through.
Step 5
Combine the yoghurt, remaining coriander and remaining garlic in a small bowl.
Step 6
Place the roll bases on serving plates. Spread with the yoghurt mixture. Top with patties, carrot, cabbage and cucumber. Top with the roll tops. Serve with the sweet potato.
