Name: California Umami Turkey Burger with Charred Scallion Yogurt, Crunchy Pickled Veg, and Smoky Sweet Potato Wedges
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs lean ground turkey (93% lean, 7% fat); 2 tbsp white miso paste; 1 tbsp low-sodium soy sauce; 1 tbsp Worcestershire sauce; 2 tsp smoked paprika; 2 scallions, finely sliced (plus 2 more for yogurt); 1 clove garlic, grated; 1/2 cup panko breadcrumbs; 1 large egg; Kosher salt and black pepper, to taste; 1/2 cup plain nonfat Greek yogurt; 1 tbsp lemon juice; 1 tbsp extra-virgin olive oil (divided); 1 medium carrot, cut into matchsticks; 1/4 cup rice vinegar; 1/2 tsp sugar; 1/2 tsp kosher salt (for pickling); 1/2 small cucumber, thinly sliced; 4 whole wheat burger buns, lightly toasted; 2 cups baby arugula or spring mix greens; 2 medium sweet potatoes, cut into wedges; 1/2 tsp chipotle chili powder; Cooking spray or additional olive oil for roasting

California Umami Turkey Burger with Charred Scallion Yogurt, Crunchy Pickled Veg, and Smoky Sweet Potato Wedges

CookwithNewsletter

This isn't your average burger—it's a California summer on a plate. Juicy turkey, amped up with umami-rich miso and smoked paprika, forms the backbone of a burger that's anything but basic. A punchy charred scallion Greek yogurt brings smoky tang, while quick-pickled carrot and cucumber add snap and brightness. The sweet potato wedges dusted in chipotle are smoky, sweet, and satisfyingly crisp. Each bite delivers lean, bold, and balanced flavor with vibrant textures—making this burger a showstopper you'll crave and brag about.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Toss sweet potato wedges with 1/2 tbsp olive oil, chipotle chili powder, kosher salt, and black pepper. Spread on a baking sheet and roast 20-25 minutes, flipping halfway, until crisp-tender and golden.
While potatoes roast, combine carrot matchsticks, cucumber slices, rice vinegar, 1/2 tsp sugar, and 1/2 tsp kosher salt in a bowl. Toss and set aside to quick-pickle.
For the burgers, in a large bowl mix ground turkey, white miso, soy sauce, Worcestershire, smoked paprika, scallions, garlic, panko, egg, and a big pinch of salt and pepper. Mix gently until just combined—do not overwork.
Form mixture into 4 large patties (slightly wider than buns). Make a slight indent in the center of each for even cooking.
Heat a grill pan or cast iron skillet over medium-high. Spray lightly with cooking spray. Cook burgers 4-5 minutes per side, until deep golden and internal temp reaches 165°F (74°C). Remove to rest 2 minutes.
While burgers cook, char 2 scallions in a dry skillet over high heat until blistered and darkened in spots, 2-3 minutes. Chop finely and stir into Greek yogurt with lemon juice, 1/2 tbsp olive oil, salt, and pepper for a tangy sauce.
To assemble: Spread charred scallion yogurt on toasted buns. Top with arugula, turkey patty, pickled veggies, and more yogurt sauce. Serve with smoky sweet potato wedges.