Reidbury's Kitchen

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Teriyaki Turkey Burgers with Roasted Sweet Potato Wedges

Teriyaki Turkey Burgers with Roasted Sweet Potato Wedges

Teriyaki Turkey Burgers with Roasted Sweet Potato Wedges

It’s not even been a week on this Weight Watchers diet, but by mid-week I was desperate for something that felt like a treat. And then I saw this recipe and knew it was exactly what I needed. Bread. Chips. Burger. YES! And all for 13 points (double portion of the wedges – I still can’t get down with the teeny portions just yet). In the great scheme of things that’s healthy, but in my new Weight Watchers world that’s half of my daily points. So I really hoped it was good, otherwise what a waste!

Turns out it was wonderful. The burger is packed full of flavour and it really doesn’t feel like a compromise when you bite into it! Great Asian flavours and despite being turkey, they’re really juicy and yummy. The consistency of the burgers looked a bit gloopy before they were cooked but, despite my fears, they held together really well and kept their shape. I opted to use a non-stick frying pan rather than a griddle pan and I think I made the right choice.  The grilled spring onions are a great addition in terms of flavour and texture, and the sweet potato wedges are a perfect match as a side dish.

KB rating 8.5/10. PR rating 8/10. WW points 13.

Teriyaki Turkey Burgers with Roasted Sweet Potato Wedges (serves 4, but I doubled up on the potatoes so they served 2)

For the potatoes:

  • 2 medium sweet potatoes, washed and patted dry
  • 1 tsp olive oil
  • Quarter tsp salt
  • Quarter tsp dried rosemary (I used fresh rosemary instead, a few sprigs dotted around)

For the burgers:

  • 500g turkey mince
  • 1 tbsp fresh ginger, finely chopped
  • 1 tbsp ginger, minced
  • 1 tsp sesame oil
  • 70g teriyaki sauce
  • 25g spring onions, chopped
  • 2 tbsp coriander, finely chopped
  • 1 large egg white
  • 5 sprays cooking spray
  • 8 medium spring onions, root ends trimmed
  • 4 hamburger rolls


Preheat the oven to 220C (425F or Gas Mark 7. Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil, sprinkle with salt and rosemary and roast for 15 mins. Then toss and roast the potatoes until they’re tender (about another 15-20 minutes).

Meanwhile make the burgers. Preheat a grill pan (or frying pan) to medium-high; cover to maintain heat.

In a large bowl mix together the turkey, ginger, garlic, sesame oil, teriyaki sauce, chopped spring onions, coriander and egg white. Combine thoroughly then make 4 burgers – about 3.5 inches across and just under an inch wide.

Place the burgers on a nonstick baking tray. Coat with cooking spray, then flip and coat the other side with spray.

Put the burgers onto the heated grill pan, flipping once, until fully cooked – about 5-7 minutes on each side. A few minutes before the burgers are done, add the whole spring onions to the pan and let them go bright green and charred – about 2 mins.

Remove the burgers and spring onions to a plate. Lightly toast the rolls and then serve each burger on a roll topped with 2 spring onions. Serve alongside the potato wedges and a little extra teriyaki if needed (note this would add to your points if you’re Weight Watching!)