Special Sunday Roast Turkey Burger

Peel your sweet potatoes, cut in half widthways, and then into 1/2-centimetre slices. Then cut into even-sized sticks.

Put them into a bowl, drizzle with olive oil or coconut oil, and season with salt and pepper. Mix well, then place chips on a lightly oiled baking tray with good space between.

Then get your asparagus spears and remove the woody end. Spread them out on a baking sheet, drizzle with olive oil, and sprinkle with garlic granules. Rub in the oil and garlic granules with your hands to cover the spears. Put to one side.

Mix together the chicken stock and arrowroot powder. Set aside.

Place all burger ingredients into a bowl and mix well with your hands.

Grab about an ice cream scoop size of meat mixture and form into a burger shape with your hands. Place on a plate ready to go out to the BBQ or put on a baking tray lined with baking paper to cook in the oven.

As always, with a roast, it’s down to timing. So, firstly the chips need 10 to 15 minutes of baking but need to be turned in the middle. The asparagus needs about 15 minutes, as do the patties. If you can fit all in your oven at once, do so and then at 7 minutes, take your chips out, turn them and put them back in for the remainder of the time. Keep an eye on your chips and make sure they don’t burn too much.

If you can’t fit them all in the oven at once, you can cook your burgers on the BBQ or in a pan on the stovetop.

The last thing to do is make the gravy using meat drippings, asparagus, and sweet potato drippings. In a pan over the stovetop (on low to medium heat), scrape all the leftovers from the asparagus, burgers and sweet potato chips into the pan. Add the stock and arrowroot flour mix. Stir constantly until the gravy thickens. Pour into a jug.

Roast turkey burgers with veggies and chips for an easy and different take on a Sunday roast!