Sweet Potato Latke Turkey Burger (aka Thanksgivukkah Burger)

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!