Turkey Burger with Sweet Potato Fries

The smell of sweet potatoes caramelizing in the oven always pulls my husband into the kitchen, asking what's for dinner before I've even started cooking the burgers. Turkey burgers used to intimidate me—so many stories about dry, flavorless patties—but I've learned the secret is keeping them simple and not overworking the meat. Now they've become our Friday night tradition, something we can put together without thinking too hard after a long week. There's something comforting about a meal that feels indulgent but still leaves you feeling good afterward.

Last summer we hosted a casual backyard dinner, and I made these on a whim because I'd forgotten to defrost anything else. Our friends who swore they only ate beef burgers went back for seconds. It's funny how the simplest meals often become the ones people remember most.

Ingredients

• Ground turkey: Choose meat with a little fat content, or the patties will turn out dry and dense
• Onion and garlic: Finely chopped so they distribute evenly throughout each patty
• Egg: The binder that keeps everything together and adds necessary moisture
• Fresh parsley: Brightens the flavor—dried works but fresh makes a noticeable difference
• Dijon mustard: Adds a subtle tang that cuts through the mild turkey
• Smoked paprika: Gives a hint of smokiness without overpowering the other flavors
• Sweet potatoes: Cut them uniformly so they all finish cooking at the same time
• Olive oil: Helps the spices cling and encourages that crispy exterior we all want

Instructions

Preheat and prep the oven:

Heat your oven to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup

Mix the turkey burger mixture:

Combine the ground turkey, onion, garlic, egg, parsley, Dijon mustard, smoked paprika, salt, and black pepper in a large bowl, mixing gently until just combined

Form the patties:

Shape the mixture into 4 equal patties, making a slight indentation in the center of each to prevent them from puffing up

Season the sweet potato fries:

Toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper, then spread them in a single layer

Bake the fries:

Cook the sweet potato fries for 25–30 minutes, flipping halfway through, until they're golden and crispy at the edges

Cook the turkey patties:

Heat olive oil in a large skillet over medium heat and cook the patties for 6–7 minutes per side until golden and cooked through to 74°C (165°F)

Add cheese if using:

Place a slice of cheddar on each patty during the last minute of cooking and cover the pan to melt it

Assemble the burgers:

Toast the buns lightly, then layer with lettuce, turkey patty, tomato slices, red onion, and your favorite sauces

Save to Pinterest

My daughter now requests these for her birthday dinner every year. It started when she was six and declared these 'better than fast food,' which I consider my greatest cooking compliment to date.

Getting the Best Texture

The key to crispy sweet potato fries is patience—don't crowd the pan, and don't rush the flipping. I learned this the hard way after serving soggy fries one too many times. Now I use two baking sheets if I'm doubling the recipe, and everyone gets that satisfying crunch they're expecting.

Customizing Your Burger

These turkey burgers are incredibly forgiving. Sometimes I add crumbled feta and sun-dried tomatoes, or switch up the spices with cumin and chili powder for a Southwest twist. The basic formula stays the same, but the flavor profile shifts completely.

Making It a Complete Meal

A simple arugula salad with lemon vinaigrette cuts through the richness of the fries. In winter I'll serve roasted broccoli alongside, and in summer, a cucumber salad with fresh dill feels perfect. The meal comes together in under an hour, which is the real victory on busy weeknights.

• Double the burger mixture and freeze extra patties for future meals
• Leftover sweet potato fries reheat surprisingly well in a hot skillet
• Try the burger mixture formed into meatballs and served over zucchini noodles

Save to Pinterest

There's something deeply satisfying about a homemade burger that hits all the right notes—juicy meat, crisp toppings, and those fries that make you pause between bites. This is the kind of meal that turns an ordinary evening into something worth lingering over.

Frequently Asked Questions

→ How do I keep turkey burgers moist?

The egg and olive oil in the patty mixture help retain moisture. Avoid overmixing the meat and cook until just done (74°C/165°F internal temperature) to prevent dryness.

→ Why aren't my sweet potato fries crispy?

Ensure fries are cut evenly and spread in a single layer without overcrowding the pan. Flipping halfway through cooking promotes even crisping on all sides.

→ Can I make these ahead?

Form patties and cut fries up to 24 hours ahead. Store patties separated with parchment and fries in water (drain and dry thoroughly before cooking).

→ What toppings work best?

Lettuce, tomato, and red onion provide classic crunch and freshness. Avocado, pickles, or caramelized onions add delicious layers of flavor.

→ How do I know when the burgers are done?

Cook for 6–7 minutes per side until golden brown. Use a meat thermometer to verify the internal temperature reaches 74°C (165°F) for safe consumption.

→ Can I grill instead of pan-fry?

Absolutely. Grill over medium-high heat for approximately 5–6 minutes per side, flipping once, until nicely charred and cooked through.