California-Style Turkey Burgers
with Guacamole and Sweet Potato Fries
It’s no secret that we're obsessed with guacamole in the HelloFresh kitchen. It’s the perfect all-purpose creamy topping! We especially love it spread and sandwiched between this fresh Cali-inspired turkey burger.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
510 g
Sweet Potato
2 unit
Brioche Bun
(Contains Egg, Wheat)
3 tbsp
Guacamole
170 g
Beefsteak Tomato
28 g
Baby Spinach
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Garlic Puree
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Southwest Spice Blend
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to bake sweet potato fries). Start prepping when the oven comes up to temperature! Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Cut tomato into 1/4-inch slices. Add mayo, mustard and half the garlic puree to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add turkey, panko, Southwest Spice Blend, remaining garlic puree and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then the patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!) Pan-fry until cooked through, 4-5 min per side. ** Transfer to a plate and cover to keep warm.
Meanwhile, halve buns, then arrange them cut-side up on another baking sheet. Toast in the bottom of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Spread 1 tbsp garlic mayo on each top bun. Stack spinach, patty, guacamole and tomatoes on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve with remaining garlic mayo, for dipping.
