Name: Garlic-Scallion Turkey Burgers on Sweet Potato Rounds
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 burgers
Ingredients: 12 ounces ground turkey; 2 tablespoons 2-percent Greek yogurt; 1 scallion, sliced; 1 small garlic clove, finely grated; 1/2 teaspoon jerk seasoning; Kosher salt; 2 cups coleslaw mix; 1 tablespoon mayonnaise; 1 tablespoon white vinegar; 2 large, fat sweet potatoes (about 1 1/2 pounds), peeled and cut into eight 1/2-inch rounds; 1 tablespoon olive oil, plus more for oiling the grill grates; Nonstick cooking spray; 2 tablespoons mango chutney

Directions

Prepare a grill for medium-high heat.
Use your hands to gently combine the turkey, yogurt, scallion, garlic, jerk seasoning and 1/2 teaspoon of salt in a medium bowl. Form into four 3-inch patties about 1/2-inch thick. Chill for at least 30 minutes (this helps to keep the burgers from sticking to the grill).
Combine the coleslaw mix, mayonnaise and vinegar in a small bowl. Cover and refrigerate until ready to use.
Brush the sweet potatoes with the oil and sprinkle with a large pinch of salt. Lightly oil the grill grates. Arrange the sweet potato rounds on the grill, cover with the lid and cook until there are nice grill marks and the potatoes are tender but not mushy, 8 to 12 minutes per side. Remove and set aside to cool completely.
Spray both sides of the turkey burgers with nonstick cooking spray and grill, covered, until the burgers have nice grill marks and an internal temperature of 165 degrees F, 8 to 12 minutes per side.
Assemble the burgers: Spread 4 sweet potato rounds each with mango chutney. Top with the patties and 1/4 of the coleslaw and sandwich with the remaining sweet potato rounds.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

On Tonight

Garlic-Scallion Turkey Burgers on Sweet Potato Rounds

Categories:

More from:

Related Pages