Mini Turkey Burgers with Oven-Baked Chips

Little turkey patties seared golden in a hot pan, tucked into crisp lettuce leaves or gluten-free buns, and topped with fresh tomato and cucumber. On the side, thin potato rounds baked until they crackle, edges bronzed and curling. Simple, clean, and just right for small hands or anyone who wants a lighter burger night.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 2 large Russet potatoes, very thinly sliced
  • 2 tbsp Olive oil (for chips)
  • 1 tsp Sea salt (for chips, plus more to taste)
  • 1 lb Ground turkey (93% lean)
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¼ tsp Black pepper, freshly ground
  • 1 tbsp Olive oil (for pan-frying)
  • 8 large leaves Butter lettuce leaves, washed and dried (or gluten-free buns)
  • 1 large Tomato, thinly sliced
  • 1 medium Cucumber, thinly sliced into rounds

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice 2 large russet potatoes into very thin rounds using a mandoline or a sharp knife. Try to keep them uniform so they cook evenly.
  3. Toss the potato slices in a large bowl with 2 tbsp olive oil and 1 tsp sea salt until every slice is lightly coated.
  4. Spread the potato slices in a single layer on a parchment-lined baking sheet. Don't overlap them or they'll steam instead of crisp.
  5. Bake for 20 minutes, then flip each chip and bake for another 8 to 10 minutes until golden brown and crispy at the edges. They'll crisp up more as they cool.
  6. While the chips bake, combine 1 lb ground turkey, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp black pepper, and a pinch of sea salt in a mixing bowl. Mix gently with your hands just until combined. Don't overwork it.
  7. Divide the turkey mixture into 8 equal portions and shape each into a small, flat patty about 2 inches wide. Press a shallow dimple in the center of each one so they stay flat while cooking.
  8. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  9. Add the patties to the skillet in a single layer (work in batches if needed) and cook for 3 to 4 minutes per side until browned and cooked through. The internal temperature should reach 165°F (74°C).
  10. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
  11. Slice 1 large tomato and 1 medium cucumber into thin rounds.
  12. To assemble, place each mini turkey patty on a butter lettuce leaf (or gluten-free bun half), top with a slice of tomato and a few cucumber rounds. Add a second lettuce leaf on top to make a wrap, or serve open-faced.
  13. Serve the burgers warm with the crispy baked chips on the side.