I was craving burgers the other night but instead of using red meat I decided to try ground turkey instead. I’m not going to lie, I would still pick a real burger any day but this was still delicious! We had all of the fixings so it felt like we were eating something from a restaurant. I made roasted sweet potato wedges and side salads to go with them.
Everytime I’ve made turkey burgers or veggie burgers they’ve always come out dry. I thought it was just because they weren’t made with ground beef. I was wrong! It was freezing the other night and I had no desire to go outside and grill. The electric skillet came in handy and I used that to cook the patties. It worked really well! The burgers came out very juicy and didn’t fall apart when I tried to flip them. It also helped that I didn’t try to press them to get them to cook faster. The juices stayed inside the burger making it the perfect consistency.
The sweet potato wedges were very easy to make. I preheated the oven and a baking sheet to 450 degrees while I sliced the sweet potatoes. I cut the potatoes into small wedges, drizzled them with avocado oil, salt and pepper. I baked them for 25-30 minutes, stirring and flipping occasionally. The pan I used was insulated and lighter in color so the wedges didn’t come out as crispy as I wanted them to. I would suggest using a basic black baking sheet to see if that helps at all.
I’m used to seeing orange sweet potatoes but I found these “pale” sweet potatoes at the store and decided to try them. They were a little more bland compared to the others I’m used to – they might be a good transition potato if you’re looking to upgrade from regular potatoes.
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