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Turkey burgers with herbed yoghurt sauce

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  • Healthier living
  • No added sugar
  • Soy free
  • Peanut free
  • Nut free
  • Egg free
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein

Create a healthy yet delicious dinner this week. These turkey burgers are packed with veggies and served with sweet potato chips to satisfy all your fast-food cravings.

  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes
Turkey burgers with chips and herbed yoghurt sauce


  • 400g gold sweet potato, cut into 1cm-thick batons
  • 500g turkey mince
  • 1 tsp ground cumin
  • 1/3 cup chopped coriander
  • 2 garlic cloves, crushed
  • 1/4 cup (70g) Greek-style yoghurt
  • 4 Coles Bakery High Fibre Low Gi 7 Seeds & Grains Rolls, split, toasted
  • 1 medium carrot, peeled, shredded
  • 1 cup (80g) finely shredded red cabbage
  • 1 medium Lebanese cucumber, peeled into ribbons

Nutritional information

Per Serve: Energy: 1864kJ / 421 cals (20%), Protein: 35g (70%), Fat: 14g (21%), Sat Fat: 4g (17%), Sodium: 320mg (16%), Carbs: 41g (13%), Sugar: 13g (14%), Dietary Fibre: 6g (20%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place the sweet potato in a microwave-safe bowl. Cook on high (100%) for 5 mins or until just tender. Arrange the sweet potato in a single layer on the lined tray. Spray with olive oil spray. Bake for 20 mins or until brown and crisp.
  2. Step 2

    Meanwhile, combine the mince, cumin, half the coriander and half the garlic in a medium bowl. Divide the mince mixture into 4 even portions and shape each portion into a patty.
  3. Step 3

    Heat a large non-stick frying pan over medium heat. Cook the patties for 5 mins each side or until golden and cooked through.
  4. Step 4

    Combine the yoghurt, remaining coriander and remaining garlic in a small bowl.
  5. Step 5

    Place the roll bases on serving plates. Spread with the yoghurt mixture. Top with patties, carrot, cabbage and cucumber. Top with the roll tops. Serve with the sweet potato.