Spicy Turkey Burger with Sweet Potato Fries
- 1 kg Sweet potato
- 1½ tsp vegetable oil preferably extra virgin olive oil
- 2 Red onions, finely diced
- 2 Garlic cloves, crushed
- 50 g Wholewheat couscous alternative – cassava flour
- 500 g Turkey mince
- 2 tbsp Harissa paste
- 227 g Tin of pineapple slices in natural juice
- 15 g Fresh mint, chopped
- 1 Red chilli, deseeded and finely diced
- 1 lime, juiced
- 50 g Baby spinach
- 4 Gluten free rolls (wheat rolls can be used)
- Preheat the oven to gas 6, 200°C, fan 180°C. Divide the sweet potato fries between 2 baking trays. Toss with ½ tbsp oil and spread out the fries. Bake for 25-30 mins, turning halfway, until crisp.
- Meanwhile, heat ½ tbsp oil in a non-stick frying pan over a medium heat and fry three-quarters of the onion for 8 mins. Add the garlic and fry for 1 min. Tip into a bowl and leave to cool a little.
- Put the couscous in a heatproof bowl and add 100ml boiling water. Cover with a plate and set aside for 6-8 mins until all the water has been absorbed. Fluff up with a fork.
- Put the mince, couscous, softened onion and harissa in a large bowl. Mix well with clean hands, then form into 4 patties. Heat ½ tbsp oil in the frying pan and fry the patties over a medium heat for 5 mins each side until cooked through and golden.
- Drain the pineapple, reserving 1 tbsp juice. Chop and mix with the mint, chilli, remaining onion, reserved juice and lime juice. Serve with the burgers, fries and spinach.
Freezing and defrosting guidelines
- Freeze burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food.