Mexican Spice Turkey Burgers with Roasted Sweet Potato Fries and Lime Mayonnaise

Ingredients:

1 1/8 Pounds Ground Turkey

4 Potato Buns

1 Pound Sweet Potatoes

1 Avocado

1 Lime

1 Red Onion

1 Large Bunch Cilantro

Knick Knacks

1/3 Cup Panko Breadcrumbs

1/3 Cup Mayonnaise

1 Tablespoon Mexican Spice Blend (Garlic Powder, Ancho Chile Powder, Smoke Paprika, Ground Cumin & Whole Mexican Oregano)

Makes 4 Servings

About 700 Calories Per Serving

Prep Time: 15 minutes

Cook Time: 20-30 minutes

1. Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the sweet potatoes into ½-inch-thick sticks. Peel and small dice the onion. Halve the buns. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. Pit, peel and thinly slice the avocado; top with the juice of 2 lime wedges to prevent browning, In a small bowl, combine the mayonnaise and the juice of the remaining lime wedges; season with salt and pepper to taste.
2. Roast the sweet potatoes: Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and ½ the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.
3. Cook the onion and form the burgers: While the sweet potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Transfer to a large bowl and add the ground turkey and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four ½-inch-thick burgers. Wipe out the pan.
4. Cook the burgers: While the sweet potatoes continue to roast, in the pan used to cook the onion, heat 1 tablespoon of olive oil on medium-high until hot. Add the burgers and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.
5. Toast the buns: Heat the pan of reserved fond on medium until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Working in batches, add the buns, cut sides down. Toast 1 to 2 minutes, or until golden brown. Remove from heat and transfer to a plate.
6. Assemble the burgers and serve your dish: Spread a thin layer of the lime mayonnaise onto the cut sides of the toasted buns. Top the bun bottoms with the cooked burgers, avocado and as much of the cilantro as you’d like. Complete the burgers with the bun tops. Divide between 4 plates. Serve with the roasted sweet potatoes on the sid