BBQ Turkey Burgers with Roasted Sweet Potato Wedges & Scallion Yogurt

BBQ Turkey Burgers

with Roasted Sweet Potato Wedges & Scallion Yogurt

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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To give the classic burger a deliciously rich, rustic twist, we’re using ground turkey, panko breadcrumbs, and savory seasonings to make the patties, then layering them with melty monterey jack, tangy-sweet barbecue sauce, and pickled onion.

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ingredients
BBQ Turkey Burgers with Roasted Sweet Potato Wedges & Scallion Yogurt
Title
  • 18 oz Ground Turkey
  • 4 Potato Buns
  • 1½ lbs Sweet Potatoes
  • 2 cloves Garlic
  • 2 Scallions
  • 1 head Butter Lettuce
  • 1 Red Onion
  • 1 Tbsp Sugar
  • ¼ cup Barbecue Sauce
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp White Wine Vinegar
  • 4 oz Monterey Jack Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ cup Plain Nonfat Greek Yogurt
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 28 to 30 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.

Pickle the onion
3 Pickle the 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 yogurt
4 Make the scallion yogurt

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 yogurt. Taste, then season with salt and pepper if desired. Wipe out the pan.

Form & cook the patties
5 Form & cook the patties

In a bowl, combine the turkey, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 6 to 7 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  6 to 7 minutes, or until the cheese is melted and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*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 yogurt on the side. Enjoy!

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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 28 to 30 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
Pickle the onion
3 Pickle the 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 yogurt

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 yogurt. Taste, then season with salt and pepper if desired. Wipe out the pan.

Make the scallion yogurt
Form & cook the patties
5 Form & cook the patties

In a bowl, combine the turkey, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 6 to 7 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  6 to 7 minutes, or until the cheese is melted and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*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 yogurt on the side. Enjoy!

Toast the buns & serve your dish: