Thai Turkey Burgers with Sweet Potato Wedges

A healthy, Asian-inspired twist on a classic, these tasty Thai burgers really hit the spot. A kick of chilli and the bite of spring onions give a really flavour boost but the star of the show is the little hints of fresh mint which sparkle through the burger and provide freshness and intrigue in every mouthful.

If you didn't want to use turkey, lean beef or pork mince also work well. I also like to mash a ripe avocado with the juice of a lime and some more sweet chilli sauce to create a Thai-inspired guacamole to really pimp up the burger.

Thai Turkey Burgers with Sweet Potato Wedges
Serves 4

oil

4 sweet potatoes, unpeeled and cut into chunky chips 

500g turkey mince

2 tbsp Thai red curry paste 

3 spring onions, chopped

1 tbsp fresh mint leaves, finely chopped1 red chilli, deseeded and finely chopped 

1 little gem lettuce, shredded

4 buns, toasted

4 tbsp sweet chilli sauce, plus extra for dipping

sea salt and freshly ground black pepper

Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with a tablespoon of oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp. 

Mix the mince with the curry paste, the spring onions, the mint, the chilli and a good pinch of salt and pepper. Shape into 4 burgers then put in the fridge to firm up. 

When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with a dollop of sweet chilli sauce together with lettuce leaves, serve the sweet potato chips alongside with extra chilli sauce for dipping.