Tom Daley's Turkey Burgers with Sweet Potato Fries
- Serves: 4
- Prep: 10 mins
- Cook: 30 mins
- 600g sweet potatoes, cut into 1 cm thick chips
- 3 tbsp olive oil
- 1 tsp cayenne pepper
- 1 garlic clove, finely chopped
- ½ red onion, finely chopped
- 5 large British Lion eggs
- 500g turkey breast mince
- 40g fresh breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 4 x burger buns
- 4 tbsp tomato chutney
- 4 little gem lettuce leaves
- Salad, to serve
1. Heat oven to 200C/180C fan/ gas 6. Place the sweet potato fries on a baking tray and drizzle over 1 tbsp olive oil, toss to coat then sprinkle over the cayenne pepper. Bake in the oven for 30 min.
2. Meanwhile combine the garlic, onion, 1 British Lion egg and turkey mince together in a large bowl and season with black pepper. Shape the mixture into four patties about 3cm thick.
3. Heat 1 tbsp oil in a large, ovenproof frying pan over a medium to high heat and sear the burgers for 2 mins on each side until browned. Transfer the pan to the bottom shelf of the oven for 15 minutes until golden and cooked through.
4. Prepare the bread rolls by cutting in half and spreading the base of each with tomato chutney, then top with lettuce.
5. Heat the remaining 1 tbsp oil in a non-stick frying pan over a medium heat. Crack the eggs one by one into different corners of the pan and cook for 3 minutes or until the white is set, covering with a tight-fitting lid to cook the tops if needed. Season with salt and pepper.
6. Place the turkey patties onto the prepared buns, then top with the fried eggs. Serve with the sweet potato fries and a crunchy salad.
Keep things healthy and instead of sugary ketchup serve with a garlic and chive yoghurt dip – combine 150g plain yogurt, ½ tbsp lemon juice, 1 tbsp chopped chives and 1 finely chopped garlic.
Get ahead: Prepare the turkey patties the day before and store separated with greaseproof paper in the fridge.
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