BBQ Turkey Burgers with Slaw & Sweet Potato Wedges
640 cal · 40g protein · 55g carbs · 28g fat
Toddler tip: Hers can be a plain mini patty on half a bun with cheese — BBQ sauce on the side for dipping. Sweet potato wedges are usually a hit.
Low-carb fork: Skip the bun and serve the patty over the slaw; go lighter on the wedges or swap in extra slaw.
Ingredients
BBQ Turkey Burgers
- 1.25 lbsground turkey (leanest available, ~98% lean)
- ⅓ cuppanko breadcrumbs
- 1egg
- ⅓ cup + more for glazingBBQ sauce
- 1 tspgarlic powder
- ½ tsp eachsalt and pepper
- 4 slicescheddar cheese
- 4burger buns
- 1 tbspvegetable oil, for the pan
Sweet Potato Wedges
- 2 largesweet potatoes, cut into wedges
- 2 tbspolive oil
- 1 tspsmoked paprika
- to tastesalt and pepper
Quick Slaw
- 1 bag (14 oz)coleslaw mix
- ⅓ cupmayonnaise
- 1 tbspapple cider vinegar
- 1 tspsugar
- to tastesalt and pepper
Instructions
1Heat the oven to 425°F. Toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper on a sheet pan and roast 25–30 min, flipping once, until browned at the edges.
2While the wedges roast, whisk the mayo, vinegar, sugar, salt, and pepper in a big bowl and toss with the coleslaw mix. Refrigerate — it gets better as it sits.
3Mix the turkey, panko, egg, ⅓ cup BBQ sauce, garlic powder, salt, and pepper just until combined. Form 4 patties with a thumb dimple in the center.
4When the wedges have ~12 min left, heat the oil in a large skillet over medium-high. Cook the patties 5–6 min per side to 165°F, brushing the tops with extra BBQ sauce after the flip and topping with cheddar for the last minute to melt.
5Toast the buns in the skillet 30 seconds if you like. Build the burgers with a little slaw right on the patty, and serve the wedges and remaining slaw alongside.