This is a baked turkey burger with mashed sweet potato worked into the patty — 2 pounds of ground turkey breast stretched into 9 patties, each coming in at 423 calories with 37 grams of protein. Ground turkey breast is notoriously lean and dry, and the sweet potato solves that problem without adding fat. You get a tender, cohesive patty with a slightly crisp exterior from the oven.
The short version of why this works
Two things make this recipe reliable. First, the cooked sweet potato acts as a binder and moisture source at the same time — it replaces some of the fat that ground turkey breast is missing, so the patties stay tender through a 25–30 minute oven bake instead of drying out. Second, baking in a single pan means the patties cook evenly without needing to be flipped mid-cook, and the coconut oil spray on the pan gives the bottom of each patty a light crust. Neither technique is complicated, but skipping either one — using raw potato or skipping the oil spray — will give you a pale, sticky, crumbly result.
Ingredient notes
- Ground turkey breast: This is the leanest cut of ground turkey, which is why the sweet potato matters so much here. Regular ground turkey (a blend of dark and white meat) has enough fat to stay moist on its own, so if that’s what you have, the recipe still works — the patties will just be slightly richer.
- Havarti cheese: A mild, creamy melting cheese. Provolone or low-moisture mozzarella are reasonable substitutes if Havarti isn’t available. Sharp cheddar works but overpowers the sweet potato flavor.
- Coconut oil spray: Any neutral cooking spray works here — avocado oil spray, olive oil spray, or plain canola. The brand doesn’t matter; the coating does.
Mistakes to avoid
- Not draining excess moisture from the sweet potato: If your microwaved potato is very wet when you mash it into the mix, the patties won’t hold their shape. Let the chunks sit in the bowl for a minute or two and pour off any pooled liquid before mixing.
- Making the patties too thick: Nine patties from 2 pounds of meat means each one should be roughly 3/4 inch thick. Go thicker and the center won’t reach 165°F (74°C) — the safe internal temperature for ground turkey — within the 30-minute window. Use an instant-read thermometer to confirm doneness; don’t rely on color alone.
- Overmixing the patty mixture: Work the ingredients together just until combined. Overworking ground turkey makes the texture dense and tight rather than tender.
- Crowding the baking pan: Leave a small gap between patties. If they’re touching, the edges steam instead of crisping. A 9×13 pan fits 9 patties if you arrange them in three rows of three.
- Skipping the cheese timing: If you add the Havarti too early, it browns and dries out before the patties are done. Add it in the last 3–4 minutes of bake time only.
Leftovers and meal prep
Cooked patties keep in an airtight container in the fridge for up to 4 days. For meal prep, bake the full batch, cool completely, then stack with parchment between each patty before storing — they won’t stick together and you can grab one at a time. To reheat, place a patty on a microwave-safe plate with a damp paper towel over it and heat for 60–90 seconds; this keeps it from drying out. For a crisper result, reheat in a 350°F oven for 8–10 minutes directly on the oven rack. Patties also freeze well for up to 2 months — freeze them flat on a sheet pan first, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.
Crispy Sweet Potato Turkey Burger
Ingredients
- 2 pounds ground turkey breast
- 2 medium sweet potatoes cooked
- ½ cup spinach chopped finely
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium eggs
- 9 slices Havarti cheese
- 1 medium avocado sliced
- 9 medium burger buns
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x12 baking pan with coconut oil spray.
- Poke holes into sweet potato skins and place in microwave. Cook potatoes for approximately 4 to 5 minutes until you can poke a knife easily through the potato. Cut skins off the potato and chop the cooked potatoes into chunks.
- Add the cooked potato, raw ground turkey breast, chopped spinach, salt, pepper, garlic powder, onion powder, and eggs in a large bowl. Use hands to form mixture into 9 patties.
- Place patties into the baking dish and cook for 25 to 30 minutes.
- Optional cheese: add ½ a slice of Havarti cheese on top of each patty, cook until cheese melts.
- Assemble burger and serve.
Nutrition
FAQ
Can I cook these on the stovetop instead of the oven?
Yes, a skillet over medium heat works. Cook each patty for about 6–7 minutes per side and confirm the internal temperature reaches 165°F (74°C) with a thermometer before serving. The exterior will be darker and crispier than the oven version, which some people prefer.
Can I make the patties ahead and refrigerate them raw?
Yes — form the patties, place them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before baking. Beyond that, the sweet potato starts to affect the texture of the raw mix.
My patties fell apart when I tried to move them. What went wrong?
The most common cause is too much moisture in the sweet potato. Next time, let the mashed potato cool and dry out slightly before mixing, and make sure you’re using the full 2 eggs called for in the recipe. Chilling the formed patties in the fridge for 20 minutes before baking also helps them hold together.
Can I use canned sweet potato or yams instead of fresh?
You can, but drain and pat them very dry first — canned sweet potato holds significantly more water than microwaved fresh potato, and excess moisture will make the patties soft and hard to handle. Start with about 1.5 cups of drained, mashed canned sweet potato as a rough equivalent to 2 medium fresh ones.
How do I know when the patties are done without a thermometer?
Get a thermometer — ground turkey must reach 165°F (74°C) internally and you cannot judge that reliably by color or firmness alone. An instant-read thermometer costs about $10 and is the only reliable way to confirm food safety with poultry burgers.
Can I grill these instead of baking them?
These patties are softer than a beef burger and need support on the grill. Use a well-oiled grill basket or a sheet of heavy-duty foil with holes poked in it, and chill the patties for at least 30 minutes before grilling so they hold their shape. Cook over medium heat to 165°F (74°C) internal.
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