Why You’ll Love This Baked Turkey Burgers with Sweet Potato Fries
- It’s a complete, hands-off meal. Once you’ve shaped the burgers and chopped the fries, the oven takes over. You can set a timer and walk away to tidy up or simply relax, which makes this a fantastic option for a busy weeknight.
- The texture is surprisingly perfect. You might worry that baked burgers could be dry, but the combination of simple ingredients and the gentle, even heat of the oven locks in moisture. The result is a burger that’s tender and juicy, not steamed or tough.
- Clean-up is an absolute dream. Forget scrubbing a greasy stovetop and dealing with splattered oil. You’ll likely only have one or two sheet pans to wash, and maybe a mixing bowl. It’s the kind of efficiency that makes you want to cook again tomorrow.
- Endlessly customizable to your taste. This recipe is a fantastic base. Feel like adding some heat? Throw in a diced jalapeño. Want an Italian twist? A tablespoon of pesto mixed into the turkey is divine. The sweet potato fries are just as adaptable with different spice blends.
Ingredients & Tools
- For the Turkey Burgers:
- 450 g ground turkey (preferably 93% lean)
- 1 small yellow onion, finely grated
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp breadcrumbs (Panko works great)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 4 burger buns
- For the Sweet Potato Fries:
- 2 large sweet potatoes (about 700 g)
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a kick)
- 1/2 tsp kosher salt
Tools: 2 large baking sheets, parchment paper or silicone baking mats, a large mixing bowl, a box grater, a sharp knife.
A quick note on the ingredients: grating the onion is a little trick that adds so much moisture and flavor without leaving big chunks in the burger. And using two baking sheets is non-negotiable here—crowding the pans is the enemy of crispy fries!
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the grating! Grating the onion, rather than dicing it, is a game-changer. It releases the onion’s juices directly into the meat mixture, which is key for keeping these lean burgers moist during baking.
- Choose your turkey wisely. A 93% lean ground turkey is the sweet spot. Super-lean (99%) can dry out more easily, while a higher fat content might make the burgers a bit greasy. The 93% gives you great flavor and juiciness.
- Cut your fries evenly. The single most important step for perfect fries is cutting them into uniform sticks, about 1/2-inch thick. This ensures they all cook at the same rate, so you don’t end up with a mix of burnt and undercooked pieces.
- Parchment paper is your friend. Lining your baking sheets isn’t just for easy cleanup; it also prevents the sweet potatoes from sticking and helps them crisp up more evenly than they would on a bare pan.
How to Make Baked Turkey Burgers with Sweet Potato Fries
Step 1: Prep the Sweet Potato Fries. First things first, preheat your oven to 220°C (425°F). This high heat is crucial for getting that crispy exterior. While it heats, scrub the sweet potatoes well—you can peel them if you prefer, but I love the extra nutrients and texture from the skin. Slice them into even, 1/2-inch thick sticks. The key here is consistency! Place them in a large bowl and toss with the 2 tablespoons of olive oil, garlic powder, smoked paprika, cayenne (if using), and salt. You want every surface lightly coated. Spread them out in a single layer on one of your prepared baking sheets. Crowding is the enemy of crispiness, so give them some space.
Step 2: Make the Turkey Burger Mixture. In your other large bowl, combine the ground turkey, grated onion (and all its juices), minced garlic, egg, breadcrumbs, Worcestershire sauce, smoked paprika, salt, and pepper. Now, here’s the trick: use your hands to mix it. It’s the best way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—overmixing will make the burgers tough. You’ll notice the mixture is quite moist, which is exactly what we want.
Step 3: Shape the Patties. Divide the mixture into four equal portions. Gently shape each portion into a patty about 3/4-inch thick. Make them slightly wider than your buns, as they will shrink a little while cooking. To prevent them from puffing up in the middle, use your thumb to make a shallow indentation in the center of each patty. This little well helps them cook evenly and stay flat. Place the shaped patties on the second prepared baking sheet and lightly brush or drizzle the tops with the remaining tablespoon of olive oil. This will help them brown beautifully.
Step 4: The Strategic Bake. Place the sheet pan with the sweet potato fries on the middle rack of your hot oven. Set a timer for 10 minutes. After that time, slide the pan with the turkey burgers onto the rack above the fries. This staggered start is important because the fries need a head start to become tender before they start to crisp up. Bake both for another 15-18 minutes. You’ll start to smell that amazing, savory aroma filling your kitchen.
Step 5: Check for Doneness & Rest. The turkey burgers are done when they are firm to the touch and have an internal temperature of 74°C (165°F). The fries should be tender when pierced with a fork and have crispy, browned edges. If your fries aren’t quite crispy enough, you can remove the burgers and pop the fries back in for another 3-5 minutes. Once everything is out of the oven, let the burgers rest on the pan for about 3 minutes. This allows the juices to redistribute, making them even more succulent. You can toast your buns in the still-warm oven during this rest time if you like.
Step 6: Assemble and Serve. Now for the fun part! Place a warm, juicy burger on the bottom half of each bun. Top with your favorite condiments—I’m partial to a good garlic aioli, some sliced avocado, and a handful of peppery arugula. Pile the crispy, sweet-and-spicy fries high on the side. Dig in immediately while everything is hot and the textures are at their absolute peak.
Serving Suggestions
Complementary Dishes
- A simple, crunchy slaw — The cool, creamy crunch of a vinegar-based coleslaw is the perfect contrast to the warm, savory burgers and sweet fries. It cuts through the richness and adds a refreshing element to the plate.
- Grilled corn on the cob — If it’s summer, you can’t beat the sweet, smoky flavor of grilled corn alongside this meal. A little chili powder and a squeeze of lime on top ties everything together beautifully.
- Sautéed garlicky greens — For a nutrient boost, quickly sauté some spinach or kale with lots of garlic. It’s a fast side that adds a pop of color and earthy flavor.
Drinks
- A crisp, hoppy IPA — The bitterness of a good IPA stands up wonderfully to the savory, spiced flavors of the burger and the sweetness of the potatoes. It’s a classic pairing for a reason.
- Sparkling water with lemon and mint — For a non-alcoholic option, this is incredibly refreshing. The bubbles and citrus cleanse the palate between bites, making each one taste as good as the first.
- A bold Zinfandel — This red wine has enough fruitiness to complement the sweet potatoes and enough structure to handle the savory turkey and spices without being overpowered.
Something Sweet
- Grilled peach halves with vanilla ice cream — Staying with the baked/grilled theme, grilled peaches are a sublime, simple dessert. The warm, caramelized fruit with cold ice cream is a perfect, light ending.
- Dark chocolate squares with sea salt — Sometimes you just need a little bite of something rich. A few squares of high-quality dark chocolate are a effortless way to finish the meal on a sophisticated note.
- Frozen yogurt with a berry compote — It feels like a treat but keeps things light. The tartness of the berries is a lovely contrast after the hearty main course.
Top Mistakes to Avoid
- Mistake: Overmixing the burger meat. When you work the turkey mixture too much, the proteins tighten up, leading to a dense, tough texture. Mix just until the ingredients are incorporated—a few stray breadcrumbs are fine!
- Mistake: Crowding the baking sheet. If the sweet potato fries are piled on top of each other, they’ll steam instead of roast. They need space for the hot air to circulate and create that desirable crispy exterior. Use two sheets if necessary.
- Mistake: Skipping the thumbprint. That little indentation in the center of the patty might seem trivial, but it’s a pro move. Without it, the burgers can puff up into a dome shape as they cook, making them awkward to top and eat.
- Mistake: Not preheating the oven. A properly hot oven is non-negotiable. Putting the fries into a lukewarm oven will result in soggy, sad fries. Always wait for the full preheat temperature to be reached.
Expert Tips
- Tip: Chill your patties before baking. If you have an extra 15 minutes, pop the shaped burger patties on their baking sheet into the fridge. This helps them firm up, which minimizes spreading and helps them hold their shape better in the oven.
- Tip: Flip the fries halfway. For ultimate crispiness on all sides, take a moment about halfway through the cooking time to flip the sweet potato fries over. It takes just a minute and makes a noticeable difference in the final texture.
- Tip: Add a flavor boost with glaze. For a gourmet touch, brush the burgers with a thin layer of barbecue sauce or a mix of maple syrup and Dijon mustard during the last 5 minutes of baking. It creates a delicious, caramelized glaze.
- Tip: Make a big batch for meal prep. This recipe doubles beautifully. Cook all the patties and fries, let them cool completely, and store them separately in airtight containers in the fridge. They reheat wonderfully in the oven or air fryer for a quick lunch.
FAQs
Can I make these turkey burgers ahead of time?
Absolutely, you can! You can prepare the burger mixture, shape the patties, and keep them covered in the refrigerator for up to 24 hours before you plan to bake them. This actually allows the flavors to meld together even more. You can also chop the sweet potatoes a few hours ahead; just keep them submerged in a bowl of cold water to prevent browning, then drain and pat them very dry before tossing with oil and spices.
My sweet potato fries always come out soggy. What am I doing wrong?
Sogginess is usually a result of one of three things: overcrowding the pan (which we’ve covered!), not using enough oil, or the oven not being hot enough. Make sure each fry has a light coating of oil—this is what helps them crisp up. Also, ensure your oven is fully preheated. A bonus tip: after tossing them in oil and spices, spread them on the pan and then give each one a little space by hand—it’s worth the extra 30 seconds.
Can I use an air fryer for this recipe?
You sure can, and it will yield incredibly crispy fries! Cook the fries in a single layer in the air fryer basket at 200°C (400°F) for about 15-20 minutes, shaking the basket halfway. For the burgers, you can air fry them at 190°C (375°F) for 12-15 minutes, flipping halfway through, until they reach 74°C (165°F) internally. You may need to cook in batches depending on the size of your air fryer.
What’s the best way to reheat leftovers?
The oven or air fryer is your best bet to recapture the texture. Reheating in the microwave will make the fries soft and the burger rubbery. For the oven, spread everything on a baking sheet and heat at 180°C (350°F) for about 8-10 minutes, or until hot. The air fryer will do it even faster, in about 4-5 minutes at the same temperature.
Can I use a different type of potato for the fries?
Of course! Russet potatoes make fantastic classic fries. They’ll be a bit crispier than sweet potatoes. Just follow the same method. You could also use Yukon Golds for a creamier interior. The spice blend can be adjusted to your liking—try rosemary and garlic with russets, or just simple salt and pepper.
Baked Turkey Burgers With Sweet Potato Fries
Juicy baked turkey burgers & crispy sweet potato fries cook together in the oven! A healthier, easier burger night with no greasy mess. Perfect weeknight meal the whole family will love.
Ingredients
Ingredients
-
450 g ground turkey (preferably 93% lean)
-
1 small yellow onion (finely grated)
-
2 cloves garlic (minced)
-
1 large egg
-
2 tbsp breadcrumbs (Panko works great)
-
1 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
1 tbsp olive oil
-
4 burger buns
-
2 large sweet potatoes (about 700 g)
-
2 tbsp olive oil
-
1/2 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/4 tsp cayenne pepper (optional, for a kick)
-
1/2 tsp kosher salt
Instructions
-
Prep the Sweet Potato Fries. First things first, preheat your oven to 220°C (425°F). This high heat is crucial for getting that crispy exterior. While it heats, scrub the sweet potatoes well—you can peel them if you prefer, but I love the extra nutrients and texture from the skin. Slice them into even, 1/2-inch thick sticks. The key here is consistency! Place them in a large bowl and toss with the 2 tablespoons of olive oil, garlic powder, smoked paprika, cayenne (if using), and salt. You want every surface lightly coated. Spread them out in a single layer on one of your prepared baking sheets. Crowding is the enemy of crispiness, so give them some space.01
-
Make the Turkey Burger Mixture. In your other large bowl, combine the ground turkey, grated onion (and all its juices), minced garlic, egg, breadcrumbs, Worcestershire sauce, smoked paprika, salt, and pepper. Now, here’s the trick: use your hands to mix it. It’s the best way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—overmixing will make the burgers tough. You’ll notice the mixture is quite moist, which is exactly what we want.02
-
Shape the Patties. Divide the mixture into four equal portions. Gently shape each portion into a patty about 3/4-inch thick. Make them slightly wider than your buns, as they will shrink a little while cooking. To prevent them from puffing up in the middle, use your thumb to make a shallow indentation in the center of each patty. This little well helps them cook evenly and stay flat. Place the shaped patties on the second prepared baking sheet and lightly brush or drizzle the tops with the remaining tablespoon of olive oil. This will help them brown beautifully.03
-
The Strategic Bake. Place the sheet pan with the sweet potato fries on the middle rack of your hot oven. Set a timer for 10 minutes. After that time, slide the pan with the turkey burgers onto the rack above the fries. This staggered start is important because the fries need a head start to become tender before they start to crisp up. Bake both for another 15-18 minutes. You’ll start to smell that amazing, savory aroma filling your kitchen.04
-
Check for Doneness & Rest. The turkey burgers are done when they are firm to the touch and have an internal temperature of 74°C (165°F). The fries should be tender when pierced with a fork and have crispy, browned edges. If your fries aren't quite crispy enough, you can remove the burgers and pop the fries back in for another 3-5 minutes. Once everything is out of the oven, let the burgers rest on the pan for about 3 minutes. This allows the juices to redistribute, making them even more succulent. You can toast your buns in the still-warm oven during this rest time if you like.05
-
Assemble and Serve. Now for the fun part! Place a warm, juicy burger on the bottom half of each bun. Top with your favorite condiments—I’m partial to a good garlic aioli, some sliced avocado, and a handful of peppery arugula. Pile the crispy, sweet-and-spicy fries high on the side. Dig in immediately while everything is hot and the textures are at their absolute peak.06
