Sweet Potato Turkey Sliders

I was craving something comforting and filling, but trying to stick to my one day a week cheat day… Enter the Sweet Potato Turkey Slider.

Thick, herby turkey patties smothered in melted mozzarella, dolloped with coriander ‘mayonnaise’, topped with tangy rocket and encased in a sweet potato ‘bun’.


These beauties are bound to be a hit. Keep them small and bite sized for finger food, whip up a batch for a lazy dinner making enough for leftover packed lunches, and come summer time these would be perfect grilled on the BBQ… did I mention they’re also super easy to make?


The recipe for the turkey patties is basically identical to that of my turkey meatballs…

for 8 turkey patties you will need:

x2 packs of lean turkey mince (I stuck to the 2% fat)

1 egg

Bunch of coriander (cilantro for the US)  finely chopped to add a bit to your patties but saving some over for the ‘mayonnaise’

1 large onion finely diced

1 or 2 cloves of garlic minced

handful of chilli flakes

2 to 3 teaspoons of wholegrain mustard

handful of chopped basil

sprinkle of paprika

1 pack of low fat mozzarella (or full fat if you’re that way inclined)

For the burger ‘buns’ you need:

x2 large sweet potatoes (try and get them as round as possible to create the ‘bun’ feel)

For the coriander ‘mayonnaise’ you need: 

3 tablespoons of 0% fat greek yog

bunch of coriander

clove of garlic

juice of 1 lemon


First up you want to get your sweet potatoes prepped and into the oven.

Heat your oven to 180 degrees C

Peel and chop your potatoes into circles, and brush with a bit of oil on both sides (as you probably know by now, I’m a coconut oil convert).

Pop them in the oven and keep an eye on them.. they’ll need about 20 mins. Turn midway through to cook both sides evenly. You want them to keep slightly firm but be able to poke a fork through them easily..


While your potatoes are cooking away, add your turkey mince ingredients to a large mixing bowl and mix together. I use my hands, its quicker and they’ll get messy making the patties anyway.


Once you’ve mixed everything together you can start making your burgers. Grab palm sized amounts of mince and create fat round burgers.


Heat some coconut oil in a frying pan and start frying those babies up. You’ll want a relatively low heat to keep the patties from burning on the outside but making sure they cook all the way through.

While they’re sizzling away it’s time to whip up your ‘mayonnaise’

Add the greek yog, coriander, garlic and lemon juice to a food processor and blitz. I just used a hand blender with all the ingredients in a bowl.


By now you should be almost ready to go. Take your sweet pot buns out the oven, top your burgers with a slice of low fat mozzarella and shove them under the grill  for 2 to 3 minutes to get the cheese gorgeously melted and golden.


When the cheese has melted, they’re ready to assemble.

Sweet pot slice – burger – dollop of ‘mayonnaise’ – sprinkle of rocket – hot sauce / sauce of your choice – sweet pot slice





We’ve been using our new favourite hot sauce by Dalston Chillies. SERIOUSLY hot, their sauces are amazing and go perfectly with these. Find them online HERE


All that’s left to do now is ENJOY! 👌




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