Turkey and apricot burgers with sweet potato wedges
- July 2007
- Serves 4
- Hands on time 20 mins, 35-40 mins cooking time, plus chilling
Get a taste of the Mediterranean with this delicious sweet-and-sour turkey and apricot burger recipe.
- 22.4g (4.5g saturated)
- 115.2g (30.8g sugars)
- 1 tbsp sunflower oil
- 1 small onion, finely diced
- 3 rashers streaky bacon, chopped
- 1 garlic clove, crushed
- 2 slices (75g) wholemeal bread, crusts removed
- Handful fresh flatleaf parsley, finely chopped
- 500g minced turkey
- 100g dried, ready-to-eat apricots, finely chopped
- 4 burger buns
- Little gem lettuce leaves, tomato slices and burger relishes, to serve
For the sweet potato wedges
- 900g sweet potatoes, unpeeled
- 3 tbsp sunflower oil
- Heat the oil in a frying pan over a medium heat. Add the onion and bacon and cook, stirring, for 5 minutes, until the onion has softened and the bacon is golden. Add the garlic, fry for 1 minute, then tip into a large bowl and cool slightly.
- Put the bread and parsley in a food processor and whizz to make herbed crumbs. Add to the cooled onion mixture with the turkey and apricots. Season, then mix together well with your hands. Shape into 4 burgers, cover and chill for 20 minutes.
- Meanwhile, make the sweet potato wedges. Preheat the oven to 200°C/fan180°C/gas 6. Cut the sweet potatoes into wedges and put into a large roasting tin. Add the oil, season with sea salt and black pepper, and toss together. Roast for 35-40 minutes, turning halfway, until tender and golden.
- About 20 minutes before the potato wedges are ready, cook the burgers. Heat a griddle or large frying pan over a medium-high heat, add the burgers and cook for 7-8 minutes each side or until charred and cooked through. Set aside to rest for 5 minutes. Halve the burger buns, then pop them on the griddle or frying pan, cut-side down (in batches, if necessary) to toast lightly.
- Divide the lettuce and tomato slices between the bun bases and top with the turkey burgers and bun tops. Serve with the sweet potato wedges and relishes on the side.
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