Turkey Burgers with Sweet Potato Fries
Juicy turkey mince burgers served with crisp sweet potato wedges and mixed vegetables for a simple family dinner.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 43g carbs · 10g sugars · 6g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Turkey minceuse 500g | £4.00500g · £0.80 per 100g | 2 × £3.50250g · £1.40 per 100g |
| Onionnot compared | £0.95 | – |
| Eggspack 6 · use 1 egg | £2.10£0.35 each | £2.40£0.40 each |
| Plain flouruse 50g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Cheddar cheeseuse 100g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Sweet potatoesuse 500g | £1.191kg · £0.12 per 100g | £1.491.25kg · £0.12 per 100g |
| Frozen mixed vegetablesnot compared | – | – |
| Basket total (full packs) | £10.59 | £14.19 |
| Cost of what this recipe uses | £6.12 | £9.47 |
| Per serving | £1.53 | £2.37 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Onion, Frozen mixed vegetables.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 220°C/200°C fan. Peel the 500g sweet potatoes and cut into 1cm thick chips. Toss with 1 tbsp vegetable oil, spread in a single layer on a large baking tray, and roast for 20–25 minutes, turning halfway, until golden brown and crisp at the edges.
- While the oven heats, peel and finely dice the 1 onion (about 150g). Grate the 100g cheddar cheese. In a large mixing bowl, combine the 500g turkey mince, diced onion, 1 egg, 50g plain flour, grated cheese, 1 tsp salt and ½ tsp black pepper. Mix thoroughly with your hands until everything is evenly distributed.
- Divide the mixture into 4 equal portions. Shape each into a patty about 2cm thick, pressing gently so they hold together. Place on a plate, cover, and chill for 10 minutes if you have time – this helps them keep their shape.
- Heat 1 tbsp vegetable oil in a 25cm non-stick frying pan over medium-high heat. Add the burgers and cook for 5–6 minutes on each side, until deeply golden and no pink remains in the centre (internal temperature 75°C). Transfer to a warm plate and rest for 2 minutes.
- While the burgers cook, bring a large saucepan of water to the boil. Add the 300g frozen mixed vegetables and simmer for 4–5 minutes until tender but still bright. Drain well, return to the pan, and season with a pinch of salt and pepper.
- Check the sweet potato fries – they should be crisp and golden. Taste a small piece of burger for seasoning and add a little more salt or pepper if needed.
- Serve each turkey burger with a generous portion of sweet potato fries and mixed vegetables on the side. Add ketchup, mayo or your favourite sauce if you like.
Tips
- Swap turkey mince for chicken mince to lower the cost – both work well with the same method.
- Batch-cook extra burgers: cool within 1 hour, freeze in portions, defrost in the fridge overnight, and reheat once until steaming hot throughout.
- Store leftovers in the fridge within 2 hours and eat within 48 hours; reheat only once until piping hot all the way through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Plain flour · about 1.45kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Apple Cake. - Cheddar cheese · about 300g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Sweet potatoes · about 1.5kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake. - Frozen mixed vegetables · about 700g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).