Turkey, Brie & Cranberry Burger with Sweet Potato Wedges

Prepare Ingredients:

Preheat oven to 200°C. Cut sweet potato into even sized wedges, about 1 cm thick. Pick sage leaves and finely chop (discarding stems). Thinly slice tomato into rounds. Slice brie. Cut hamburger buns in half.

Cook Wedges:

Place sweet potato wedges in a single layer on a lined baking tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven about 20-25 minutes, or until browned and tender when pierced with a fork.

Make Burgers:

Combine turkey mince, sage, honey/dijon mustard, breadcrumbs and egg in a bowl with salt and pepper. Using your hands, mix well to combine and shape into even sized patties.

Cook Burgers:

Heat oil in a fry pan over medium high heat. Add the burger and cook about 4-5 minutes per side, or until cooked through. Add the hamburger buns cut side down to the same pan and toast 1-2 minutes, until slightly browned and warmed through.

You Plate It:

Spread the cranberry sauce onto the bottom half of the buns. Layer mixed lettuce, sliced tomato and burger on bottom half. Top the burger pattie with sliced brie and top bun half with aioli. Serve with sweet potato wedges and any remaining aioli. Enjoy!