Between cottage dinners, and Sunday lunches by the pool at my parents place, I’ve had some amazing meals this summer. One of the most memorable is my sister-in-law’s turkey burger recipe. Yesterday we switched it up, and used sweet potato rounds in place of buns and it was delish. It takes a bit more time, but sweet potatoes are an all-natural, healthy carb that are also high in fiber, and a great source of beta-carotene.
Also, turkey & chicken are healthy lean protein choices, easier to digest than beef (red meat), and do not have the same inflammatory effect on the body. It’s also a nice, light flavour for summer.
If you have some time this weekend, give this healthy, summer spin on burgers a try!
Turkey Burgers with Sweet Potato “Buns”
1 package ground free-from turkey or chicken
¼ cup crumbled feta (or more to taste)
¾ cup shredded zucchini or cucumber
¼ cup Sweet Thai red chilli sauce
½ tsp. cumin
1 clove garlic, minced
½ cup chopped cilantro
2-3 large sweet potatoes
Using your hands, combine all ingredients from turkey through cilantro in a bowl.
Lay parchment paper on a cookie sheet. Form mixture into patties and place on parchment.
Return these to the refrigerator for an hour or in freezer for 20 minutes before you BBQ. They will be soft so you want to keep them refrigerated or very, very cold before they go on the BBQ.
BBQ tip: place a cookie sheet on the BBQ, and cook them for a few minutes on each side on the cookie sheet before finishing them off on the grill.
While burgers are chilling, prepare your sweet potatoes: Wash, and poke holes in potatoes using a fork. Microwave for 3-5 minutes or until you can easily pierce with a fork. Allow them to cool.
Cut into ½ inch rounds, and toss in grapeseed oil, salt, pepper and Mrs. Dash.
Heat grapeseed oil in a skillet, and pan-fry sweet potato rounds, approximately 4 minutes on each side or until browned.
Build burgers using the sweet potato rounds instead of a bun.
Possible toppings include: