Turkey, Brie & Cranberry Burger with Sweet Potato Wedges
  • Prep time: 30 minutes
  • Calories: 630
A classic combo of turkey, creamy brie and cranberry sauce will have you adding this dish to your list of favourites! Sage and mustard add a delightful flavour to the burger, served up with some low GI sweet potato wedges. Enjoy!
  • 1 250g Pack of Turkey Mince
  • 1 2 Pack of Hamburger Buns
  • 1 75g Pack of Mixed Lettuce
  • 80 g of Brie Cheese
  • 40 g of Whole Berry Cranberry Sauce
  • 1 Small Bunch of Sage
  • 1 Tbsp of Dijon Honey Mustard
  • 1 of Tomato (small)
  • 400 g of Sweet Potato (Small)
  • 30 g of Panko Bread Crumbs
  • 1 of Egg (pantry)
  • 2 Tbsp of Garlic Aioli

Prepare Ingredients:

Preheat oven to 200°C. Cut sweet potato into even sized wedges, about 1 cm thick. Pick sage leaves and finely chop (discard 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:

Meanwhile combine turkey mince, sage, dijon honey 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 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.

You Plate It:

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