2 large (round-ish) sweet potatoes, peeled and sliced into 1/2 inch rounds.
1 lb ground turkey
1/4 cup mayo
1/4 cup breadcrumbs
1/2 packet of French Onion Soup mix
coleslaw mix (cabbage)
1 cup sour cream
1/4 cup soy
2 tbsp sriracha
2 tbsp mirin
- Prep the turkey by mixing together: turkey, breadcrumbs, mayo, french onion soup mix. Form into 2 inch meat balls and set aside.
- Prep the potato buns by peeling and slicing the potatoes, brushing with olive oil and sprinkling some salt on each slice.
- Caramelize onions; thinly slice 1 onion. Cook on a non-stick pan (NO OIL) until browned. Once you have a nice color on the onion, add a splash of olive oil and salt, and continue cooking on a lower heat until they are cooked through.
- Make the Lime Crema: mix together 1 cup sour cream, juice of 1 lime, zest of 1 lime, and salt to taste.
- Make the Citrus soy dressing by mixing together: juice of 2 limes, 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sriracha and 2 tbsp olive oil.
- Dress the cabbage with BOTH citrus soy dressing and lime crema (I used equal parts of both). I am not including measured amounts in this section as it will depend on how much cabbage slaw you are using and how wet you want the slaw to be.
- Start cooking the potato buns: on medium, to medium-low heat, start searing the potatoes. This part took much longer than expected. Make sure to flip often and check readiness with a fork. You will know when they are ready. Remove from heat and set aside.
- Sear the burgers (I suggest doing this once the potatoes are cooked through): heat a skillet on medium with some olive oil. Once HOT, place the meat balls in the pan, and smash them down with a small plate. Make sure to leave room around each meatball and to not overcrowd the pan. Flip once (after a few minutes and nicely crisped up) and cook through.
- Assemble your burgers:
- Potato bun
- Caramelized onion
- Turkey burger
- Lime crema
- Potato bun (optional - I prefer open faced)