Crunchy Turkey Burgers
with Secret Sauce and Potato Wedges- Soy
- Wheat
- Milk
- Sulphites
- Egg
- Mustard
Pair this crunchy turkey burger with our creamy secret sauce and some spiced potato wedges, and burger night may never be the same!
Ingredients
250 g
Ground Turkey
28 g
Spring Mix
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 tbsp
Ketchup
90 mL
Dill Pickle, sliced
1 tbsp
Southwest Spice Blend
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the Southwest Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Meanwhile add turkey, panko, 1 tbsp oil, 1/4 tsp salt (dbl both for 4 ppl) and remaining Southwest Spice Blend to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.** When patties are almost done, sprinkle with half the cheese. Cover and continue cooking until cheese melts, 1-2 min.
Meanwhile, drain pickles, then roughly chop half. Add mayo, ketchup and chopped pickles to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle remaining cheese over top buns. Toast buns in the bottom of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread half the secret sauce over bottom buns, then stack with half the crispy shallots, spring mix, pickles and patties. Sprinkle remaining crispy shallots over patties. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining secret sauce on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The secret sauce and crispy shallots were highlights, adding delicious taste to the turkey burgers.
- Ease of prep: Some found timing tricky; consider coordinating burger and wedge cooking to ensure both are hot when served.
- Suggestions: Try omitting oil from the burger mixture for a leaner patty; add a salad option as an alternative to potato wedges.
- Leftovers: Consume leftovers promptly; some reported issues with burger freshness after two days.
