|
3 8oz |
sweet potatoes |
3 |
|
|
nonstick cooking spray |
|
|
1-3/4 tsp |
kosher salt, divided |
8 ml |
|
1/2 tsp |
ground cumin |
2.5 ml |
|
1/4 tsp |
cayenne, divided |
1 ml |
|
1 lb |
extra lean ground beef |
0.45 kg |
|
4 oz |
lean ground skinless turkey breast |
112 g |
|
1/4 cup |
finely chopped red onion |
60 ml |
|
1/4 tsp |
ground black pepper |
1 ml |
|
1 |
garlic clove |
1 |
|
1/2 cup |
reduced fat mayonnaise |
125 ml |
|
1/2 tsp |
fresh lemon juice |
2.5 ml |
Directions:
- Preheat the oven to 425°. Line a large baking sheet with parchment paper.
- Cut each sweet potato lengthwise into 8 wedges, then cut crosswise in half. Spray the potatoes lightly with nonstick cooking spray. In a small mixing bowl, combine 1 tsp of the salt, the cumin and 1/8 tsp of the cayenne and sprinkle over the potatoes. Arrange the potatoes, cut side down, on the baking sheet. Roast until browned and tender, 20 to 25 minutes.
- Meanwhile, in a large mixing bowl, lightly mix together the beef, turkey, onion, ground pepper and 1/2 tsp salt. Shape the mixture into 4 1-inch thick patties.
- Spray a grill pan or heavy skillet with nonstick cooking spray and warm over medium-high heat until almost smoking. Cook the patties until browned, about 5 minutes. Turn and cook until browned and cooked through, about 5 minutes more.
- Meanwhile, mash the garlic with the remaining 1/4 tsp salt with a mortar and pestle or with a chef's knife until it becomes a paste. Stir into the mayonnaise along with the remaining 1/3 tsp cayenne and the lemon juice.
- To serve, put each burger on a plate and place 2 tablespoons of the mayo next to each burger. Place the sweet potatoes on the plates, dividing them evenly.
Information per serving:
K-Count: 4
Calories: 393
Carbs: 40.2g
Proteins: 34.7g
Fats: 10.3g
Recipe courtesy of Kinetix
Click here to download as a pdf file
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