Community recipe
Smoky Turkey Burgers with Sweet Potato Wedges and Lemon Yogurt
Juicy, smoky turkey burgers pair with crisp-edged roasted sweet potato wedges and a cool lemon-yogurt sauce, finished with a small shower of fresh dill.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 2 sweet potatos, scrubbed, dried, and cut into wedges
- 2 tbsp olive oils
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 lb ground turkey
- 1 egg, beaten
- 0.5 cup panko breadcrumb
- 1 tbsp worcestershire sauce
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt
- 1 lemon, zested and juiced
- 0.75 cup plain greek yogurt
- 1 tsp honey
- 0.25 tsp kosher salt
- 1 tsp fresh dill, finely chopped
Make it
Instructions
- 01
Heat the oven and start the wedges
Arrange racks in the center of the oven and heat to 425°F. Line a rimmed baking sheet with parchment paper. Scrub, dry, and cut 2 sweet potatoes lengthwise into 8 even wedges each; leave the skins on. On the lined sheet, toss them with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread into one uncrowded layer, placing cut sides down, then roast until browned underneath and tender when pierced, about 22–25 minutes; turn them after 15 minutes. | Why: A hot, uncrowded sheet gives the wedges caramelized edges instead of steamed surfaces.
- 02
Mix and shape the burgers
While the wedges roast, line a plate with parchment paper and wash hands. In a medium bowl, gently combine 1 lb ground turkey, 1 large egg, 1/2 cup panko breadcrumbs, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp kosher salt just until no dry crumbs remain. With damp hands, divide into 4 equal balls and gently flatten into 3/4-inch-thick patties with a shallow thumbprint in each center. Wash hands again after handling the raw mixture. | Why: Gentle mixing keeps the patties tender, while the center indentation helps them cook flat.
- 03
Stir the lemon yogurt
In a small bowl, finely grate the zest and squeeze the juice from 1 lemon. Whisk in 3/4 cup plain Greek yogurt, 1 tsp honey, and 1/4 tsp kosher salt until smooth. Taste and adjust only with a small pinch of the salt if needed, then set the sauce aside. | Why: The bright, creamy sauce balances the smoky burgers and sweet roasted wedges.
- 04
Cook and rest the burgers
About 12 minutes before the wedges are done, heat a large nonstick skillet over medium heat for 2 minutes. Add the patties without crowding; cook until deeply browned, 5–6 minutes. Turn once and cook until the centers reach 165°F on an instant-read thermometer, 5–6 minutes more. Transfer to a clean plate and rest for 3 minutes; do not reuse the plate that held the raw patties. | Why: Cooking to a verified safe temperature and resting briefly keeps the burgers juicy and safe to serve.
- 05
Finish and serve
Remove the wedges when they are golden at the edges and soft through the thickest part. Divide the burgers and wedges among 4 plates, spoon the lemon yogurt alongside, and sprinkle 1 tsp fresh dill over the finished plates. Serve immediately while the wedges are crisp and the burgers are warm. | Why: Adding the dill at the end preserves its clean, fresh aroma.
