Instructions

1. Pre-heat oven to 200°C/400°F/gas 6.
2. For the burgers, use your fingers to rub the slice of bread into crumbs, or whiz in a food processor, then combine with the turkey mince and the rest of the ingredients in a large bowl. Use a fork to combine everything, making sure the egg is well mixed in.
3. Divide meat mixture into 4 then form each into a patty. You can use a burger press if you have one. Place on a plate lined with parchment paper then chill in the fridge until needed.
4. For the fries, peel the sweet potatoes if you prefer or you can leave the skin on, then cut sweet potatoes into fries. Place in a large bowl and add the olive oil and smoked paprika. Toss until fries are well coated. Spread fries in a single layer onto 1 or 2 large baking sheets and scatter with sea salt flakes. Roast for 15 minutes, then gently toss or turn fries over and roast for further 15 minutes.
5. When sweet potato fries have been in the oven for about 15 minutes, heat a large non-stick pan or griddle on medium high heat drizzled with a bit of oil. Once hot, cook the turkey patties for 5 minutes, when golden brown, flip patties over and cook for further 3-5 minutes until cooked through. Remove from heat.
6. To assemble burgers, spread about 1-2 tsp mayonnaise onto bottom half of rolls, then top with lettuce and tomato. Place a burger patty on top then finish off with sliced or grated cheddar. Position roll bun on top then serve burger with a side of piping hot sweet potato fries. Patties can be make up to a day ahead of time. Keep chilled in the fridge in an airtight container or covered with clingfilm. To stack patties, cut out squares of parchment paper and place in between each patty. Patties can be frozen raw for up to 3 weeks. Leave to thaw in the fridge before cooking.