Sweet potato burgers with jerk turkey patties
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 13 G., saturated fats 2.5 G., proteins 21 G., carbohydrates 43 G., fiber 6 G., cholesterol 60 mg, sodium 580 mg, sugar 14 G.
Calories 370, total fat 13 G., saturated fats 2.5 G., proteins 21 G., carbohydrates 43 G., fiber 6 G., cholesterol 60 mg, sodium 580 mg, sugar 14 G.
These healthy, fiber-rich burgers are served on generously sized sweet potato wedges, which effectively replace traditional buns and add a hint of sweetness. Combined with the savory jerk seasoning added to the ground beef, this sweetness creates a stunning, exotic flavor. Grill the turkey patties, tossed with jerk seasoning and Greek yogurt for juiciness, and serve on grilled sweet potato wedges, drizzled with mango chutney, and a side of coleslaw.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of ground turkey
- 2 tbsp. Greek yogurt, 2% fat
- 1 green onion, chopped
- 1 small clove of garlic, finely grated
- 0.5 tsp. jerk seasoning without salt
- 2 tbsp. cabbage salad mixes
- 1 tbsp mayonnaise
- 1 tbsp. white vinegar
- 2 large sweet potatoes (about 0.7 kg each), peeled and cut into 8 1 cm thick rounds.
- 1 tbsp olive oil + extra for greasing the grill grate
- 2 tbsp. l. mango chutney
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Cooking the dish according to the recipe:
- Preheat grill to medium heat.
- Using your hands, gently combine ground turkey, yogurt, green onions, garlic, in a medium bowl. jerk seasoning and 0.5 teaspoon salt. Form four patties, approximately 7 cm in diameter and about 1 cm thick. Refrigerate for at least 30 minutes (this will help prevent sticking to the grill).
- Combine the coleslaw, mayonnaise, and vinegar in a small bowl. Cover and refrigerate until ready to serve.
- Brush the sweet potato slices with olive oil and sprinkle with a generous pinch of salt. Lightly oil the grill grate. Place the sweet potato slices on the grate, cover, and grill until crisp-grilled and tender but not mushy, 8-12 minutes per side. Set aside and cool completely.
- Spray turkey cutlets on both sides with cooking spray and grill, covered, until grill marks are charred and the internal temperature reaches 165°F (74°C), 8 to 12 minutes per side.
- Spread on 4 sweet potato slices mango chutneyTop with a patty and 1/4 of the coleslaw, then cover with the remaining sweet potato slices.
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