1. Roast the sweet potato fries.

Heat the oven to 450°F. Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices. On a sheet pan, drizzle the sweet potato with 1 to 2 teaspoons of oil; season generously with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. While the potato roasts, prepare the turkey patties.

2. Prep the turkey patties.

Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the tomato relish.

In a large bowl, combine the ground turkey, onion powder, granulated garlic, sweet smoked paprika and half the parsley. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two ½-inch-thick patties.

3. Cook the burgers.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons of oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate. While the burgers cook, prepare the tomato relish and romaine.

4. Make the tomato relish; prep the romaine.

Cut the tomatoes into quarters. Peel and finely chop enough shallots to measure 2 tablespoons. Trim the root end from the romaine heart; separate the leaves.

In a medium bowl, stir together the tomatoes, shallots, sherry vinegar, remaining parsley and 1 to 2 teaspoons of oil. Season to taste with salt and pepper.

5. Serve .

Transfer the romaine leaves to individual plates. Top with the burgers, spread with as much mayo as you like and spoon on the tomato relish. Serve the sweet potato fries and any remaining mayo on the side.