Sweet potato burgers with jerk turkey patties

Ingredients:

• 340 g of ground turkey
• 2 tbsp. Greek yogurt, 2% fat
• 1 green onion, chopped
• 1 small clove of garlic, finely grated
• 0.5 tsp. jerk seasoning without salt
• 2 tbsp. cabbage salad mixes
• 1 tbsp. mayonnaise
• 1 tbsp. white vinegar
• 2 large sweet potatoes (about 0.7 kg each), peeled and cut into 8 1 cm thick rounds.
• 1 tbsp olive oil + extra for greasing the grill grate
• 2 tbsp. l. mango chutney

Preparation:

1. Preheat grill to medium heat.
2. Using your hands, gently combine ground turkey, yogurt, green onions, garlic, in a medium bowl. jerk seasoning and 0.5 teaspoon salt. Form four patties, approximately 7 cm in diameter and about 1 cm thick. Refrigerate for at least 30 minutes (this will help prevent sticking to the grill).
3. Combine the coleslaw, mayonnaise, and vinegar in a small bowl. Cover and refrigerate until ready to serve.
4. Brush the sweet potato slices with olive oil and sprinkle with a generous pinch of salt. Lightly oil the grill grate. Place the sweet potato slices on the grate, cover, and grill until crisp-grilled and tender but not mushy, 8-12 minutes per side. Set aside and cool completely.
5. Spray turkey cutlets on both sides with cooking spray and grill, covered, until grill marks are charred and the internal temperature reaches 165°F (74°C), 8 to 12 minutes per side.
6. Spread on 4 sweet potato slices mango chutneyTop with a patty and 1/4 of the coleslaw, then cover with the remaining sweet potato slices.