WITH SWEET POTATO FRIES
Sweet Potato Fries lean ground turkey red onion chipotle peppers garlic sour cream agave chili powder ground cumin Smoked Paprika olive oil lime salt & pepper
Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Place the fries on a large baking sheet, taking care to arrange them such that they're in a single layer. Bake 18-22 minutes, or to desired color & crispness, shaking the pan halfway through. Remove from the oven & set aside for serving.
Meanwhile, prep the chipotle turkey burgers. Add the ground turkey, grated onion, chipotle peppers, garlic, sour cream, agave, chili powder, ground cumin, & smoked paprika to a large bowl. Season with S&P as desired. Using your hands, mix until just combined. Overworking the turkey burger mixture leads to tough burgers – take care not to overmix! Divide the mixture into 8 even portions, forming each into a 1/2-inch thick burger patty. Transfer to a plate & set aside.
Combine all listed crema ingredients in a small bowl. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Stir to combine well. For an extra smooth & creamy crema, combine all ingredients in a wide mouth jar & use an immersion blender to mix it all together. Taste & adjust seasonings as desired. Set aside or store in an airtight container in the refrigerator for up to 1 week.
Add the olive oil to a heavy-bottomed skillet over medium heat. Once the oil is hot & shimmering, add the turkey burger patties. Work in batches, as needed, to avoid overcrowding the skillet. Cook 3-4 minutes per side, until cooked through with a nicely browned crust. Transfer to a plate & set aside for serving.
Build your burger bowls as desired. I like to create a large bed of greens, nestling the chipotle turkey burger patties & baked Alexia Sweet Potato Fries with Sea Salt over top with a little smashed avocado, pickled red onions, & shredded cheese to the side. Finish with a big drizzle of chipotle lime crema.