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Sweet Potato Latke Turkey Burger (aka Thanksgivukkah Burger)
Inspired by Quinn Cooper
Ingredients
Makes 4 burgers
Baked Sweet Potato Latkes
1 ½ lb / 680 gr sweet potatoes (about 2 large)
2 scallions (or 1 medium onion), thinly sliced
2 free-range organic large eggs, lightly beaten
½ cup / 1.76 oz / 50 gr almond meal
2 teaspoons fine grain sea salt
¼ teaspoon ground black pepper
Turkey Patties
1 lb / 453 grams ground organic turkey
2 tablespoons mustard (Dijon mustard is definitely my favorite)
1 garlic clove, minced
1 scallion, thinly sliced
2 tablespoon almond flour
salt and pepper to taste
Toppings & Sauces
Directions
Preheat oven to 400°F (200°C), coat two baking sheets with olive oil.
Grate sweet potatoes with a medium sized grater (or, if you have one, using the shredding blade of a food processor), so you get decent shreds of potatoes.
In a large bowl combine scallions and eggs. Add almond flour, salt and pepper and mix until incorporated. Add sweet potatoes, and toss until combined and evenly coated.
Drop ½ cup of potato mixture onto the baking sheet, and with the help of a spatula flatten and shape into large flat discs. Repeat to obtain 8 big latkes.
Bake in the oven for 30 minutes, flipping halfway through. I recommend to rotate the baking sheet a couple of times to get an even crispiness.
The latkes are ready when they have a nice golden color and are bit burned around the edges.
While the latkes are baking, make the turkey patties.
In a large bowl using a fork gently combine ground turkey with cheese, scallion, almond flour, mustard and garlic. With dampened hands gently form 4 1-inch-thick patties.
Cook patties over medium-high heat on a grill pan (or a large frying pan) until cooked through, about 7 minutes per side.
To assemble burgers, spread each pattie on a sweet potato latke, top with cranberry sauce, caramelized onions, fried sage and some gravy. Top with another latke and HAPPY THANKSGIVUKKAH!
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