Blueberry Turkey Burgers
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Blueberry Turkey Burgers

Blueberry Turkey Burgers

with Rosemary Potato Coins and Mustard Aioli

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
Quick Prep
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Mustard
Sulphites
Egg

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1080 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate105 g
Sugar18 g
Dietary Fiber6 g
Protein45 g
Cholesterol155 mg
Sodium1820 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

Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Instructions

Roast rosemary potato coins
1

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.)

Prep jam and make mustard aioli
2

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.

Make patties
3

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!)

Cook patties
4

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.**

Toast buns and melt cheese
5

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!)

Finish and serve
6

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.