Turkey and Cranberry Burgers with Paprika Wedges

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes on first prepared tray with paprika 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. Mix all pickled courgette ingredients in a small bowl and set aside to marinate.
3. While potatoes cook, combine all turkey pattie ingredients in a large bowl and season with pepper. Divide mixture into three portions and shape into patties, about 1.5cm-thick. Set aside.
4. Finely shred cabbage until you have about 1½ cups worth. Toss in a small bowl with mayonnaise and season to taste with salt and pepper. Slice tomato into thin rounds. Set both aside. Heat a drizzle of oil in a large fry-pan on high heat.
5. Cook patties for 1-2 minutes each side, until browned but not cooked through. When wedges have 5 minutes cook time remaining, push to one side of the tray and place patties on the other. Top wedges and 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.
7. layer buns with cabbage, tomato, pickled courgette, turkey patties and a dollop of cranberry relish. Serve turkey and cranberry burgers with paprika wedges and sweet chilli sauce for dipping. Serve any extra salad on the side.