BBQ Turkey Burgers with Roasted Sweet Potato Wedges & Scallion Sour Cream

BBQ Turkey Burgers

with Roasted Sweet Potato Wedges & Scallion Sour Cream

50 MIN
4 Servings
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Available Options

  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Beyond Burger®
    includes four 4-oz Beyond Burger® Plant-Based Patties
    • with Beyond Burger®

    From the Test Kitchen

    To give the classic burger a deliciously rich, rustic twist, we’re using ground turkey and a blend of smoky spices to make the patties, then layering them with barbecue sauce, tangy pickled onion, and monterey jack cheese.

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    BBQ Turkey Burgers with Roasted Sweet Potato Wedges & Scallion Sour Cream
    Title
    • 4 Potato Buns
    • 1½ lbs Sweet Potatoes
    • 2 cloves Garlic
    • 2 Scallions
    • 1 head Butter Lettuce
    • ½ cup Sour Cream
    • 1 Red Onion
    • 1 Tbsp Sugar
    • ¼ cup Barbecue Sauce
    • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp White Wine Vinegar
    • 4 oz Monterey Jack Cheese
    • 4 Beyond Burger® Plant-Based Patties
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the sweet potatoes:
    1 Prepare & roast the sweet potatoes:

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients:
    2 Prepare the remaining ingredients:

    Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve the buns. Cut off and discard the root end of the lettuce; separate the leaves.

    Make the pickled onion:
    3 Make the pickled onion:

    In a small pot, combine the sliced onion, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes.

    Make the scallion sour cream:
    4 Make the scallion sour cream:

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl (including any oil from the pan). Stir in the sour cream. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Cook the patties:
    5 Cook the patties:

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until cooked through (the center will still be red or pink).** Transfer to a plate. Wipe out the pan.

    **An instant-read thermometer should register 165°F.

    Toast the buns & serve your dish:
    6 Toast the buns & serve your dish:

    Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, barbecue sauce, lettuce leaves (you may have extra), cooked patties, and pickled onion (discarding any liquid). Serve the burgers with the roasted sweet potatoes and scallion sour cream on the side. Enjoy!

    Tips from Home Chefs

    BBQ Turkey Burgers

    Prepare & roast the sweet potatoes:
    1 Prepare & roast the sweet potatoes:

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients:

    Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve the buns. Cut off and discard the root end of the lettuce; separate the leaves.

    Prepare the remaining ingredients:
    Make the pickled onion:
    3 Make the pickled onion:

    In a small pot, combine the sliced onion, sugar, vinegar, and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes.

    4 Make the scallion sour cream:

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl (including any oil from the pan). Stir in the sour cream. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Make the scallion sour cream:
    Cook the patties:
    5 Cook the patties:

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until cooked through (the center will still be red or pink).** Transfer to a plate. Wipe out the pan.

    **An instant-read thermometer should register 165°F.

    6 Toast the buns & serve your dish:

    Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, barbecue sauce, lettuce leaves (you may have extra), cooked patties, and pickled onion (discarding any liquid). Serve the burgers with the roasted sweet potatoes and scallion sour cream on the side. Enjoy!

    Toast the buns & serve your dish:
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