Turkey and Cranberry Burgers with Smoky Wedges

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes on first prepared tray with smoked paprika (if using) and a drizzle of oil. Season with salt and pepper and roast (on top rack of oven) for 22-25 minutes, until golden and tender.
3. While potatoes cook, combine all turkey pattie ingredients in a large bowl and season with pepper. Use a half cup measure of mixture and shape into patties, about 1.5cm-thick. Set aside on a plate.
4. Finely shred cabbage until you have about 3 cups worth. Toss in a small bowl with mayonnaise and season to taste with salt and pepper. Slice cucumber and tomatoes into thin rounds. Set all aside. Heat a drizzle of oil in a large fry-pan on high heat.
5. Cook patties, in batches, for 1-2 minutes each side, until browned. When wedges have 5 minutes cook-time remaining, push to one side of the tray, place patties on other side and top patties with grated cheese. Return to oven to cook for about 5 minutes, until cheese is melted and bubbly.
6. While patties are cooking, cut burger buns in half and place, closed, on second prepared tray. Bake (on rack below potatoes) for about 5 minutes, until warmed through and lightly toasted.
7. top buns with cabbage, tomato, cucumber, turkey patties and a dollop of cranberry relish. Serve with smoky wedges and any extra salad on the side.