Jerk Turkey Burgers on Sweet Potato Rounds

Thick-cut sweet potatoes work nicely as stand-ins for hamburger buns in these island-inspired turkey burgers. The yogurt helps keep the ground turkey moist and delicious.
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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 burgers
  • Nutrition Info
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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


  1. Prepare a grill for medium-high heat.
  2. 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).
  3. Combine the coleslaw mix, mayonnaise and vinegar in a small bowl. Cover and refrigerate until ready to use.
  4. 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.
  5. 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.
  6. 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.
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