Southwestern Turkey Burgers With Sweet Potato Fries - cooking recipe

Ingredients

For the sweet potato fries
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
1/2 lime
For the turkey burger
1 1/3 lbs ground turkey, lean
1 (4 ounce) can green chilies, diced and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
light cooking spray
4 slices 50% -reduced-fat monterey jack pepper cheese
4 whole-wheat kaiser rolls
romaine lettuce leaf
tomatoes, sliced
red onion, sliced
1/2 avocado, sliced

Preparation

For the sweet potato fries, preheat the oven to 425 degrees.
Wash and dry the potatoes
With the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces.
Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes.
Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper.
Shape into patties and refrigerate until ready to cook.
Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil.
Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes.
Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes.
Top with the reduced-fat pepper-jack cheese during the last minute.
Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.