Juicy sweet potato turkey burgers with mild chipotle spices and cilantro. Low fat, high protein, and easy to make ahead! This recipe is also Paleo-friendly and gluten free.
For the Burgers:
1poundground turkey— I used 99% lean
1 1/4teaspoonsground chipotle chili pepper
2 1/2cupsgrated scrubbed— skin-on sweet potato (about 7 1/2 ounces or 2 very small or 1 large)
1/4cupchopped fresh cilantro
Extra virgin olive oil— for cooking the burgers
100% whole wheat hamburger buns— toasted
Grated sharp cheddar cheese
Greek yogurt or sour cream
Place the ground turkey, garlic, chipotle chili powder, oregano, salt, and black pepper in a large mixing bowl. Lightly mix with your fingers, just until combined. Fold in the grated sweet potato and cilantro. Form the mixture into patties that are about 1/2-inch thick (4 to 6 patties total).
Meanwhile, generously drizzle a cast iron pan or other large, non-stick skillet with olive oil and heat over medium. Once hot, place the patties on the skillet and cook for 2 minutes on the first side, flip then cook 1 additional minute. With a cover for the skillet ready in one hand, pour a little water into the skillet, then cover it quickly, being careful as the oil will sputter. Let the burgers cook steam until cooked through, about 5 minutes. Towards the end of the cooking time, top with grated cheddar cheese, then recover and allow the cheese to melt.
Serve the burgers on toasted whole wheat buns, topped with sliced avocado, salsa, and sour cream as desired. Enjoy immediately.
Uncooked sweet potato turkey burgers can be tightly wrapped and frozen for up to three months. Prior to cooking, thaw overnight in the refrigerator (best option) or gently in the microwave (if you forget).