Turkey, Brie & Cranberry Burger with Sweet Potato Wedges

Preheat oven to 200°C. Cut sweet potato into even sized wedges, about 1 cm thick. Thinly slice tomato into rounds. Slice brie. Cut hamburger buns in half.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

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.

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

Heat oil in a frypan over medium high heat. Add the patties 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.

Tip! Add enough oil to swirl and cover the base of the pan.

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

Preheat oven to 200°C. Cut sweet potato into even sized wedges, about 1 cm thick. Thinly slice tomato into rounds. Slice brie. Cut hamburger buns in half.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

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.

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

Heat oil in a frypan over medium high heat. Add the patties 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.

Tip! Add enough oil to swirl and cover the base of the pan.

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