We've upped the ante on this classic burger with succulent lean ground turkey, Greek seasoning and a fresh DIY chive ranch sauce — there's never a dull moment in this weeknight winner!
/ serving 4 people
/ serving 4 people
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
White Wine Vinegar(ContainsSulphites/Sulfite)
Burger Bun(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Salt and Pepper*
Preheat the oven to 425°F (to roast sweet potatoes and toast buns). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut sweet potatoes in half lengthwise, then cut each half into 1/2-inch thick wedges. On a baking sheet, toss sweet potatoes with 2 tbsp oil and half the lemon-pepper seasoning. Season with salt. Roast, in middle of oven, tossing halfway through cooking, until golden-brown, 22-24 min.
Meanwhile, peel, then grate shallot. In a medium bowl, combine turkey, shallot, panko, remaining lemon-pepper seasoning and 1/2 tsp salt. Form turkey mixture into four 4-inch wide burger patties. (NOTE: Your mixture may look wet, this is normal! In Step 3, you can carefully reshape patties when cooking.)
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then burgers. Pan-fry, until golden-brown and cooked through, 5-6 min per side. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)
Meanwhile, cut tomatoes into 1/4-inch rounds. Finely chop chives. In a small bowl, whisk together sour cream, mayo, chives, 1 tbsp vinegar and 1 tsp sugar. Season with salt and pepper. Set aside.
Halve buns, then on another baking sheet, arrange them cut-side up. Toast, in top of oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Spread half the ranch on bottom buns, then top with patties. Top with some spring mix and tomato slices. Finish with top bun. Serve with sweet potato wedges and remaining ranch, for dipping.