Sweet Potato Turkey Burgers

When you’re looking to change up your burger routine, these Sweet Potato Turkey Burgers are the way to go! They are tender, juicy, and flavorful, and the sweet potato not only infuses them with great flavor but also helps to keep the burgers moist. Grill them for extra deliciousness!

With the perfect blend of sweet and savory, these Sweet Potato Turkey Burgers are just about the best burger on the planet! Sure, I love a good beefy burger, but when I want to switch things up and feast on something different, these are my go-to.

Turkey burgers have a tendency to dry out, but these ones stay moist and juicy, thanks in part to the sweet potato. And you can get the burger patties mixed and formed and ready to cook so that you’re not stuck in the kitchen if you’re entertaining.

I also love that there’s a bit of extra nutrition in these burgers from the sweet potatoes. Ground turkey and sweet potato recipes have never been tastier or easier! You can leave out the bun and use lettuce wraps for a protein-style burger, too.

Why I love this recipe

These are better for you than some other burger recipes.
There’s so much flavor in these burgers, and they’re always moist and delicious.
These turkey burgers can be cooked in the oven under the broiler or on a grill! They’re so versatile!

Gather these ingredients

Olive oil
Sweet potato – Peeled and finely cubed.
Onions – Chopped.
Garlic – Fresh garlic; crushed.
Couscous – Whole wheat or regular couscous (or you can use quinoa)
Chicken stock – Use low-sodium chicken stock if purchasing it.
Butter
Ground turkey – Lean ground turkey is fine.
Paprika
White pepper
Cumin
Salt
Cinnamon

For the burgers

Bakery fresh buns – Or use lettuce to go bunless.
Red onion – Thinly sliced.
Avocado – Sliced.
Tomato – Sliced.
Sharp cheddar cheese – Sliced.

How to make the best Turkey Sweet Potato Burgers

Heat 2 tbsp of oil in a large skillet and add the chopped sweet potato and onion. Season with freshly cracked black pepper and a pinch of salt.
Heat 1 tbsp of oil in a small skillet and add the garlic. Cook until the garlic is golden-brown then add it to the sweet potato-onion mixture.
Bring the butter and chicken stock to a boil in a small saucepan. Add the couscous and stir, then turn off the heat, cover the pot, and let it sit.
Combine the sweet potato and onion mixture, couscous, ground turkey, paprika, white pepper, cumin, salt, and cinnamon in a large bowl until well-mixed.
Divide the mixture into 2-3-inch thick patties.
Preheat your broiler and cook them under the broiler, about 6-8 inches, flipping them halfway through the cooking time.
Serve on fresh buns and top them with red onion slices, avocado, tomato, and sharp cheddar cheese. Add your favorite marionberry ketchup to really make these burgers shine!

Tips & substitutions

Dice the sweet potatoes really quite small so that they almost mash when they are added to the meat mixture.
If using couscous in this Turkey Sweet Potato Burger recipe, you’ll need 1 cup of cooked couscous (1/2 cup dry).
Optional to use quinoa in this recipe, about 1 cup cooked. This will be about 1/3 cup dry (before cooking). Fluff with a fork!
To check the seasoning of your burger mixture, pop a tablespoon of it into the microwave until cooked, then taste that. Adjust the salt and pepper if necessary.
How do you know when turkey burgers are cooked? They should be 165-F internally – use a digital meat thermometer to check.
To grill these burgers, turn the grill on high and preheat to about 400-F and grill the burgers over indirect heat until they reach 165-F.
Top the burgers with all your favorite toppings!

Serving suggestions

These burgers are fabulous any time of the year, but I love them in the summer when I can cut open a watermelon and serve it along with the burgers. For a heartier meal, or if you’re having guests, pair your ground turkey burgers with stellar sides like this cake pan layered salad (it’s great for a crowd!), a light and refreshing cucumber and chickpea salad, or if you have avocados to use up, try this summery avocado salad.

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze any uneaten patties. Pack them into an airtight freezer-safe bag or container and freeze them for up to a month. Simply thaw, heat, and eat.

Check out these awesome sweet potato recipes while you’re here

4.67 stars (3 reviews)

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