Turkey Burgers with Maple Dijonnaise and Kumara Wedges

Steps

1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to high (if using).
2. Toss kumara wedges with a drizzle of olive oil on first prepared tray. Season with salt and pepper and bake for about 25 minutes, until tender. Turn once during cooking.
3. Place all turkey patty ingredients in a large bowl, season with pepper and mix well until combined. Using a 1/3 cup measure, shape mixture into patties about 1cm-thick (this should make 6–7 patties).
4. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook patties, in two batches, for 1–2 minutes each side, until browned (they do not have to be cooked through). Add more oil between batches.
5. Whisk all maple dijonnaise ingredients in a small bowl and set aside. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. In a small bowl smash avocado and season. Finely slice tomato and red onion and separate leaves from lettuce. Set all aside.
6. When wedges have finished cooking, transfer to a bowl or plate (leaving baking paper on tray) and place patties on tray. Place buns, cut-side-up on second prepared tray. Cook patties (on higher rack) and buns for about 4 minutes, until patties are cooked through and buns are lightly toasted.
7. Spread some smashed avocado over bottom half of burger buns then top with a lettuce leaf, a turkey patty and drizzle over maple dijonnaise. Top with 1–2 slices of tomato, red onion (if using) and top with top half of burger bun. Serve with kumara wedges, any extra salad and maple dijonnaise on the side.