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.


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


serving amount

250 g

Ground Turkey

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

2 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

28 g

Spring Mix

2 unit(s)

Blueberry Jam

4 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

250 g

Yellow Potato

1 unit(s)

Rosemary, sprig

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp


1.5 tbsp


0.06 tsp



Nutrition Values

Calories950 kcal
Fat48 g
Saturated Fat14 g
Carbohydrate86 g
Sugar17 g
Dietary Fiber6 g
Protein44 g
Cholesterol155 mg
Sodium1850 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium450 mg
Iron6 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.


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


Roast rosemary potato coins
  • 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.)
Prep jam and mustard aioli
  • 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.
Make patties
  • 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
  • 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.**
Toast buns and melt cheese
  • 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
  • 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.
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