Blueberry Double Turkey Burgers

Name: Blueberry Double Turkey Burgers with Rosemary Potato Coins and Mustard Aioli
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 500 g Ground Turkey; 4 tbsp Italian Breadcrumbs; 2 tbsp Whole Grain Mustard; 28 g Spring Mix; 2 unit(s) Blueberry Jam; 4 tbsp Mayonnaise; ½ cup White Cheddar Cheese, shredded; 2 unit(s) Artisan Bun; 250 g Yellow Potato; 1 tsp Garlic Salt; 1 unit(s) Rosemary, sprig; 0.13 tsp Pepper*; 1.5 tbsp Oil*; 0.06 tsp Salt*

with Rosemary Potato Coins and Mustard Aioli

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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.

Tags:

Quick

Allergens:

Avoine

•Rye

•Sesamzaad

•Soja

•Hvede

•Triticale

•Gerste

•Milk

•Senf

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Ground Turkey

4 tbsp

Italian Breadcrumbs

2 tbsp

Whole Grain Mustard

28 g

Spring Mix

2 unit(s)

Blueberry Jam

4 tbsp

Mayonnaise

½ cup

White Cheddar Cheese, shredded

2 unit(s)

Artisan Bun

250 g

Yellow Potato

1 tsp

Garlic Salt

1 unit(s)

Rosemary, sprig

Not included in your delivery

0.13 tsp

Pepper*

1.5 tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values

Calories1200 kcal

Fat65 g

Saturated Fat18 g

Carbohydrate85 g

Sugar18 g

Dietary Fiber6 g

Protein68 g

Cholesterol270 mg

Sodium1970 mg

Trans Fat0.5 g

Potassium1400 mg

Calcium500 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Small Bowl

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

Strip 1 tbsp (2 tbsp) rosemary leaves from the stems. Finely chop.
Cut potatoes into 1/4-inch rounds.
Add potatoes, half the 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 (8 tsp) mustard and 1/4 tsp (1/2 tsp) garlic salt 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 four 5-inch-wide patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)

When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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!)