Blueberry Turkey Burgers
with Rosemary Potato Coins and Mustard Aioli- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Mustard
- Sulphites
- Egg
These turkey burgers smothered in blueberry jam, mustard aioli and melty cheddar cheese check all the right flavour boxes! The earthy rosemary roasted potatoes provide a lovely complementary flavour.
Ingredients
250 g
Ground Turkey
4 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 tbsp
Whole Grain Mustard
(Contains: Mustard)
28 g
Spring Mix
2 tbsp
Blueberry Jam
(Contains: Mustard, Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
460 g
Russet Potato
½ tsp
Dried Rosemary
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
1.5 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the dried rosemary (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 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, add sealed blueberry jam packets to a cup of hot tap water. Set aside. (TIP: This helps to soften jam.)Add mayo, 4 tsp mustard and 1/4 tsp garlic salt (dbl both for 4 ppl) to a small bowl. Season with pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium heat. While the pan heats, add turkey, breadcrumbs, remaining mustard and remaining garlic salt to a medium bowl. Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)
When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until patties are cooked through, 5-6 min per side.**
Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over top buns. After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some mustard aioli on bottom buns. Spread blueberry jam on top buns. Stack patties and spring mix on bottom buns. Close with top buns. Serve rosemary potato coins alongside with remaining mustard aioli for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The blueberry jam and mustard aioli create a surprisingly delicious sweet-savoury balance that wins over even the most sceptical eaters. The rosemary potatoes are a flavourful complement, though some found the rosemary a bit strong.
- Ease of prep: Most reviewers found this quick and straightforward to pull together on a weeknight. One tip: keep the heat at medium rather than high when pan-frying the patties to avoid a messy pan and ensure even cooking.
- Suggestions: Make patties thinner if you find them taking longer to cook through; some reviewers also used an air fryer for the potato coins to get extra crispiness. Adding the full rosemary packet to the potatoes can boost seasoning, though those sensitive to bitterness may want to use less.
- Leftovers: This meal is best enjoyed fresh, as the burgers are less suited to next-day lunches than other recipes; some reviewers saved the potatoes separately for later with good results.
- Portions: Several reviewers wished for more potato coins alongside the burger, and a few added an extra potato to round out the meal.
