Homestyle Turkey Burgers
with potato wedges & onion jam
These burgers capture the essence of classic diner burgers, with a homemade twist! You'll top juicy beef patties with onion jam and complete the meal with a side of crispy, paprika-dusted potato wedges.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Red Onion
28 g
Spring Mix
4 tbsp
Ketchup
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Gluten, Fish, Wheat, Crustaceans)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Egg, Milk, Tree nuts, Fish, Wheat)
4 g
Smoked Paprika
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Wheat, Triticale, Peanuts)
2 unit(s)
Russet Potato
2 tbsp
Garlic-Breadcrumb Spice Blend
(Contains: Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Fish)
Not included in your delivery
1.5 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
4 tsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, smoked paprika and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil and 1 tsp smoked paprika per sheet.) Season with salt and pepper, then toss to coat.
- Roast on the lower rack* of the oven for 25-30 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- To a large bowl, add beef, Garlic-Breadcrumb Spice Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high heat.
- While the pan heats, form beef mixture into two 4-inch-wide patties (4 patties for 4 portions). Lightly press a thumbprint halfway into each patty. (NOTE: Don't push all the way through!)
- When the pan is hot, add patties. Cook for 3-5 min per side, until cooked through.**
- Transfer to a plate, then cover to keep warm.
- Meanwhile, in a medium pot, heat 1 tbsp (2 tbsp) butter over medium heat.
- When butter is melted, add onions. Cook for 4-6 min, stirring occasionally, until onions soften.
- Add vinegar, 1 1/2 tsp sugar (3 tsp), 2 tbsp (4 tbsp) ketchup and 1/4 cup (1/2 cup) water.
- Reduce heat to medium-low and cook for 6-8 min, stirring often, until thickened. Season with salt and pepper, to taste.
- Transfer onion jam to a small bowl and set aside.
- Meanwhile, halve buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until golden-brown. (TIP: Keep your eye on buns so they don't burn!)
- Stack patties, onion jam and baby field greens on bottom buns. Close with top buns.
- Serve burgers and potato wedges with remaining ketchup alongside for dipping.
- Enjoy!
