Cheddar-Stuffed Turkey Burgers
with Dill-Garlic Wedges and DIY Burger Sauce- Soy
- Wheat
- Milk
- Oats
- Rye
- Sesame
- Barley
- Egg
- Mustard
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Fish
- Peanuts
- Triticale
- Crustaceans
- Tree nuts
- Gluten
- Wheat
Ingredients: Russet potato • Ground turkey • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Roma tomato • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Spinach • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
250 g
Ground Turkey
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Oats, Rye, Sesame, Barley May be present: Mustard, Soy, Sulphites, Egg, Fish, Peanuts, Triticale, Crustaceans, Tree nuts)
1 unit(s)
Tomato
28 g
Baby Spinach
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
90 mL
Dill Pickle, sliced
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Fish, Crustaceans, Gluten, Wheat)
2 tbsp
Ketchup
(May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Fish, Crustaceans, Tree nuts, Gluten, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Milk, Peanuts, Tree nuts, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.38 tsp
Salt*
0.37 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, set aside an unlined baking sheet.
- To a medium bowl, add turkey, breadcrumbs, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper, then combine. (TIP: If you prefer more tender patties, add an egg to the mixture.)
- Form mixture into 4 (8) 4-inch-wide patties.
- On the baking sheet, arrange 2 patties (4 patties for 4 servings), then top with cheese.
- Place remaining patties over top, sealing in the cheese. Using parchment paper, press gently to adhere the patties together.
- Use your hands to firmly pinch sides shut.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry covered for 4-6 min per side, until cooked through.**
- Transfer to a plate, then cover to keep warm.
- Meanwhile, halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Cut tomatoes into 1/4-inch rounds.
- In a small bowl, reserve 1/2 tbsp (1 tbsp) pickle brine. Discard any remaining brine. Finely chop pickles.
- To the bowl with pickle brine, combine half the pickles, ketchup and half the mayo. Season with salt and pepper. (NOTE: This is your burger sauce.)
- In another small bowl, combine remaining mayo, remaining Dill-Garlic Spice Blend and 1 tsp (2 tsp) water. (NOTE: This is your dipper.)
- Spread burger sauce on buns. Stack spinach, tomato slices, patties and remaining pickles on bottom buns. Close with top buns.
- Divide wedges and burgers between plates.
- Serve wedge dipper alongside.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
