Turkey and Fig Burgers
with Garlic and Onion Cream Cheese Spread
These turkey burgers get dressed up with fig jam and an incredible cream cheese spread, turning an ordinary dinner into an unforgettable feast!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
¼ tasse(s)
Chapelure italienne
(Contient Oeuf, Lait, Sésame, Soya, Sulfites, Gluten)
1 pièce(s)
Fromage à la crème
(Contient Lait)
4 cs
Mayonnaise
(Contient Oeuf, Sulfites, Moutarde)
2 pièce(s)
Oignons verts
2 pièce(s)
Pain artisan
(Contient Blé)
28 g
Mélange printanier
2 cs
Tartinade de figues
2 pièce(s)
Pomme de terre Russet
1 cc
Sel d'ail
1 cs
Bouillon de poulet en poudre
(Contient Soya)
Pas inclus dans votre livraison
0.06 cc
Sel*
0.13 cc
Poivre*
1.5 cs
Huile*
1 cs
Beurre non salé*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Place sealed cream cheese packet in a small bowl of hot water to soften. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper and 3/4 tsp (1 1/2 tsp) garlic salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, thinly slice green onions, keeping white and green parts separate. Add green onion greens, softened cream cheese and mayo to a small bowl. Season with garlic salt and pepper, then whisk until smooth.
Heat a large non-stick pan over medium heat. While the pan heats, add green onion whites, turkey, breadcrumbs and stock powder to a medium bowl. Season with pepper and remaining garlic salt or salt, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal! In step 3, you can carefully reshape patties when cooking.)
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
Meanwhile, halve buns. Spread 1 tbsp (2 tbsp) softened butter on cut sides. Arrange on another, unlined baking sheet, cut-side up. Toast in the top of the oven until golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some garlic-onion cream cheese spread on top buns. Spoon fig spread over bottom buns, then stack with patties and spring mix. Close with top buns. Divide burgers and potato rounds between plates. Serve remaining garlic-onion cream cheese spread alongside for dipping.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the turkey.