The incredible versatility of the entire burger concept is something which a great many people perhaps don't fully consider and appreciate. The number of ways in which it is possible to vary the type of meat used in burgers, the nature of the accompanying fillings, the type of "bun" and even the sides which are plated with burgers is virtually infinite and limited only by individual levels of imagination. By putting a little thought in to the general idea of a burger and fries and incorporating some of your own favorite food ingredients in the dish, you can take it to whole new levels of enjoyment and find a whole world of potential new creations to serve to your family.

Spicy Turkey naan Burger and Wedges
Credit: Gordon Hamilton

Spicy turkey naan bread burger with wedges

Ingredients (Serves 2)

  • 2 large baking potatoes, washed but unpeeled and cut in to wedges
  • Salt 
  • 1 pound ground (minced) turkey
  • 1 small red chili pepper, seeded and finely diced
  • ½ small red onion, peeled and finely diced
  • 1 tablespoon freshly chopped cilantro (coriander leaf), plus extra to garnish
  • Black pepper 
  • 2 tablespoons vegetable or sunflower oil, plus extra for frying
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 4 mini naan breads (garlic and cilantro/coriander flavor used here)
  • 2 tablespoons mango chutney


Parboiling Potato Wedges
Credit: Gordon Hamilton

Potato wedges are put on the heat to be parboiled

The potato wedges are cooked in two separate stages and require to be started first. Begin by soaking them for ten minutes in cold water to get rid of the excess starch. Drain them at your sink through a colander and add them to a pot of fresh cold water, seasoning with a little bit of salt. Put the pot on to a high heat and bring to a simmer for five minutes, adjusting the heat as necessary, before draining again and allowing them to steam off for five minutes in the colander to get rid of the excess moisture. 

Potato Wedges Ready for Fridge
Credit: Gordon Hamilton

Potato wedges are ready for refrigerating

When the wedges have stopped visibly steaming, lay them in a single layer in a large plastic dish and refrigerate for at least half an hour. You can prepare the ingredients for the turkey burgers and the burgers themselves at your leisure while the wedges are chilling and drying out in the fridge.

Preparing to Combine Turkey Burger Ingredients
Credit: Gordon Hamilton

Turkey burger ingredients are added to a mixing bowl

Start making the burgers by adding the turkey to a large bowl which will allow you plenty of mixing space. Add the red onion, diced chili and tablespoon of chopped cilantro to the turkey meat. Season with a little bit of salt and black pepper.

Spicy Turkey Burgers Patties Mix
Credit: Gordon Hamilton

Spicy turkey burgers patties mix

It is far quicker and easier to use your hands than a spoon to thoroughly mix the burger ingredients together. Split the resultant combination in to two equal portions, roll in to balls and flatten between the palms of your hands to form burger patties, each one roughly an inch thick.

Mixing Spice Oil for Wedges
Credit: Gordon Hamilton

Spiced oil is prepared for roasting wedges

Put your oven on to preheat to 400F/200C/Gas Mark 6. Pour the two tablespoons of vegetable or sunflower oil in to a large bowl and season with the turmeric, chili powder and half a teaspoon of salt. Stir with a wooden spoon to evenly combine in to a thin paste.

Wedges Ready for Roasting
Credit: Gordon Hamilton

Wedges are laid in hot oil for roasting

Add the wedges to the bowl and very carefully turn them around in the oil with the wooden spoon until they are all evenly coated. You should use almost a folding rather than stirring motion to avoid breaking any of the wedges. Lay them on a baking tray or sheet in a single layer and bake for twenty minutes, turning with tongs half way through the cooking time.

Starting to Fry Turkey Burger
Credit: Gordon Hamilton

Starting to gently fry turkey burger

As soon as the wedges are in the oven, you should start frying your burgers. With big burgers like these ones, it is much easier to use two separate frying pans, unless you are of course using an exceptionally large pan. Pour a little oil in to the pan(s) and fry the burgers very gently for about ten to twelve minutes each side. Remember, they must be fully and properly cooked all the way through.

Turkey Burger Turned in Pan
Credit: Gordon Hamilton

Turkey burger turned in pan

Try to turn the burgers only once, using a large spatula, to both ensure even cooking and lessen the risk of them breaking up in the pan.

Draining Potato Wedges
Credit: Gordon Hamilton

Spicy wedges are drained on kitchen paper

The wedges should be ready two or three minutes before the burgers. Remembering to wear oven protecting gloves, lift the tray from the oven and use cooking tongs to lift the wedges to a plate covered with kitchen paper. Leave them to drain and dry off while the burgers complete cooking.

Turkey Burger and Mango Chutney Laid on Naan Bread
Credit: Gordon Hamilton

Turkey burger and mango chutney on naan bread

Heat the naan breads per the instructions on the pack. This is usually done either in the oven or under your broiler (overhead kitchen grill). Lay one on each of two heated serving plates. Lift the burgers from the pan(s) and lay one on each naan bread. Top in each instance with a tablespoon of the mango chutney.

Second Naan Laid on Turkey Burger
Credit: Gordon Hamilton

Second naan bread tops turkey burger and mango chutney

Place a second naan bread on top of each turkey burger and press down very lightly.

Wedges are Plated beside Burger
Credit: Gordon Hamilton

Spicy wedges are laid beside turkey naan burgers on plates

Lift half the wedges on to each plate beside the naan burgers and garnish the wedges with some freshly chopped cilantro.

Tucking in to Spicy Turkey Burger
Credit: Gordon Hamilton

Tucking in to spicy turkey burger and wedges

Burgers and fries are of course traditionally eaten with your hands but I chose in this instance to use a knife and fork. I also served bottles of ice cold Indian beer to help wash down the meal.