Ingredients
Turkey burgers with roasted tomatoes and rosemary sweet potato wedges
Method
Turkey burgers with roasted tomatoes and rosemary sweet potato wedges
1.Preheat oven to 230°C (210°C fan-forced). Place potato and rosemary on baking tray and drizzle with oil. Toss to coat. Bake for about 35 minutes, or until tender and golden, turning once.
2.Put tomatoes cut side up on a separate lined baking tray. Drizzle with a little oil and season. Cook on lower rack of oven while wedges are cooking. Allow to cool slightly before assembling burgers.
3.Meanwhile, in a medium-sized bowl place mince, egg, breadcrumbs, garlic, salt flakes and white pepper and mix well. Roll into 4 patties, making sure they are flat and larger than your bread roll when raw as patties will shrink when cooking.
4.Heat oil in pan over high heat. Cook burgers for about 4 minutes each side, or until cooked through.
5.Meanwhile, in a small bowl, place mayonnaise and cayenne, stir to combine. Cut rolls in half and spread a little cayenne mayonnaise on each. Top bottom half with rocket, burger, tomatoes and remaining bread.
6.Serve burgers with wedges sprinkled with sea salt.
Not suitable to freeze or microwave.
Note