Turkey burgers + sweet potato wedges

Steps

1. 1

   Wedges in first, they take the longest

   Two sweet potatoes into wedges, 1 tbsp olive oil, salt, spread out on a sheet pan at 425F for 25 minutes, turning once. Start these before you touch the meat.

   25:00
2. 2

   Thumbprint in the middle of every patty

   1 lb ground turkey, salt and pepper, shaped into 4 patties slightly wider than the buns, with a deep thumbprint pressed into the centre of each. Burgers swell in the middle as they cook and the dent is what stops you serving four meatballs.

3. 3

   Cook them once on each side and stop touching them

   Medium-high pan, 5 to 6 minutes the first side until it releases from the pan on its own, then 4 to 5 minutes the second. Poultry needs 165F in the middle, which is a real food-safety line and not a preference like it is with beef.

   5:30
4. 4

   Cheese on in the last minute, lid on

   Slice of cheddar on each patty, lid on the pan for 60 seconds. The trapped steam melts it properly, where the residual heat alone leaves it half cold.

   1:00
5. 5

   Toast the buns in the same pan

   Buns cut side down in the pan for 30 seconds in the turkey fat. A toasted bun holds together against a juicy patty and an untoasted one goes to pieces halfway through.