Turkey Burgers with Sweet Potato Biscuits: Cooking Fresh on a Budget

While ground beef topped with cheese on a bun is typically what comes to mind when we think of burgers, there are countless variations. Here, delicious fall-inspired biscuits made with sweet potato are used instead of buns for a savory ground-turkey burger. You can also serve these burgers on flavored breads, such as gluten-free walnut raisin bread from Eva Ruth’s Bakery, or seasonal pumpkin seed bread from Seven Stars Bakery.

• If you prefer chicken to turkey, substitute ground chicken in this recipe. I like the ground chicken from Baffoni’s Poultry Farm in Johnston, available at their farm store and at select farmers’ markets.

• Lamb burgers are also a nice change from the norm. Form patties using ground lamb, feta cheese such as Narragansett Creamery’s Sea Salt Feta, roasted garlic and coarsely chopped oregano or mint. These are wonderful on focaccia or olive bread.

• A fish burger is a great way to keep your burgers lean. Use ½-inch cubes of locally landed scup (or other flaky white fish), fresh breadcrumbs, grated lemon zest and tartar sauce to form the patties. Use an oiled nonstick grill grate if you use the grill. Alternatively, fry them in a nonstick skillet, or bake in the oven and top with tartar sauce. Serve on toasted brioche rolls.

• And not to leave out the traditional beef burger, before tomato season is gone for good, try your burger topped with oven-roasted tomatoes, grilled red onion and a slice of Narragansett Creamery’s Atwell’s Gold. Add a little more Atwell’s Gold grated into the patty for maximum cheesy-deliciousness.