Harissa Turkey Burgers with Cumin Spiced Sweet Potato Wedges
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
744 kcal
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Course
Main Course
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Cuisine
American, Middle Eastern, British
Harissa Turkey Burgers with Cumin Spiced Sweet Potato Wedges
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These Harissa Turkey Burgers are easy to make and super tasty – serve them with Cumin Spiced Sweet Potato Wedges and a simple Middle-Eastern inspired salad for a healthy but totally delicious alternative to the usual beef burger and chips and all in under 30 minutes!
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Ingredients
Middle-Eastern Inspired Salad
- 1 small red onion diced
- Juice of 1 lime
- salt and pepper
- ½ cucumber diced
- 4 medium tomatoes diced
- 1 tablespoon olive oil
- 100 g feta crumbled
- 2 tablespoons fresh coriander roughly chopped
Cumin Spiced Sweet Potato Wedges
- 1 kg sweet potatoes (roughly 2 medium ones)
- 2 teaspoons cumin seeds
- 1 teaspoon salt (or to taste)
- 2 tablespoons olive oil (or melted coconut oil)
Harissa Turkey Burgers
- 500 g turkey thigh mince
- 4 tablespoons harissa paste (be careful with strength, mine was fairly mild!)
- 2 cloves garlic grated
- 4 wholemeal burger buns (or ordinary bread rolls)
- 4 large lettuce leaves (optional)
Instructions
Middle-Eastern Inspired Salad
- Start by preparing your salad. Placed the diced red onion in a large bowl or serving platter, squeeze over the lime juice and sprinkle with salt and pepper. Mix together – this will help soften the flavour of the onions.
- Add the diced cucumber and tomatoes and mix together again. Leave the salad on the side to allow the flavours to develop. Then, just before you serve everything up, crumble over the feta and scatter the coriander on top.
Cumin Spiced Sweet Potato Wedges
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Cut the sweet potatoes into wedges - and do leave the skin on for extra goodness!
- Place the sweet potato wedges in a bowl and add the cumin, salt and oil. Mix together using your hands or a spoon. Place the wedges on a non-stick baking tray, well-spaced out so they are not touching each other.
- Put the baking tray in the preheated oven for 10 minutes.
- After 10 minutes, remove the tray from the oven and carefully turn over the wedges using tongs or a fish slice.
- Put the tray back in the oven for a further 10 minutes or until cooked.
Harissa Turkey Burgers
- While the chips are cooking, get started on the burgers. Preheat your grill (broiler) to medium/high and leave your grill rack in the grill to heat up too (this should prevent the burgers from sticking).
- Place the turkey mince, harissa and garlic in a bowl and combine thoroughly using your hands, then shape into 4 patties and place carefully on your preheated grill rack.
- Grill for 8 minutes on the first side and 7 minutes on the second side or until the thickest part of the burger is cooked all the way through (slice one in half to check, if you are not sure).
- When your burgers are cooked place them in the wholemeal buns, together with a lettuce leaf and serve with the chips and salad – don’t forget to add the feta and coriander to the salad before serving!
Notes
- Not suitable for freezing (except the Harissa Turkey Burgers, which are suitable for freezing).
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
744kcal
(37%)
Carbohydrates
86g
(29%)
Protein
38g
(76%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Cholesterol
115mg
(38%)
Sodium
1517mg
(63%)
Potassium
1681mg
(48%)
Fiber
12g
(48%)
Sugar
21g
(42%)
Vitamin A
38621IU
(772%)
Vitamin C
34mg
(38%)
Calcium
346mg
(35%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 86g | 29% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 115mg | 38% |
| Sodium | 1517mg | 63% |
| Potassium | 1681mg | 36% |
| Fiber | 12g | 48% |
| Sugar | 21g | 42% |
| Vitamin A | 38621IU | 772% |
| Vitamin C | 34mg | 38% |
| Calcium | 346mg | 35% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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