Indian-Spiced Turkey Burgers
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Indian-Spiced Turkey Burgers

Indian-Spiced Turkey Burgers

with Garlic Wedges and Cilantro-Yogurt Dip

We're always looking for new ways to shake up your at-home burger game! These beautifully-spiced turkey burgers get a dose of sweetness from our fig spread. The gentle tartness of the yogurt dip works double duty: adding a layer of flavour to the burger's spring greens and serving as a delicious dip for roasted garlic potatoes.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

2 unit

Brioche Bun

(Contains Egg, Wheat)

2 tbsp

Fig Spread

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Indian Spice Blend

28 g

Spring Mix

45 mL

Yogurt Sauce

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

7 g


460 g

Russet Potato

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp


1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp



Nutrition Values

Calories880 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate103 g
Sugar14 g
Dietary Fiber8 g
Protein45 g
Cholesterol147 mg
Sodium1820 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.


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


Roast potato wedges

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add 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 pepper and garlic salt, then toss to 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 bottom of the oven, rotating sheets halfway through.)

Prep and make yogurt-cilantro dip

Meanwhile, finely chop cilantro. Add yogurt sauce, sour cream and half the cilantro to a small bowl. Season with salt and pepper, to taste, then stir to combine. Heat a large non-stick pan over medium heat.

Prep and cook patties

While the pan heats, add turkey, panko, Indian Spice Mix, remaining cilantro and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Form turkey mixture into two 1/2-inch thick patties (4 patties for 4 ppl).When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Fry until cooked through, 4-5 min per side.**

Toast buns

Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Spread softened butter on cut sides of each bun.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Spread some yogurt-cilantro dip on top buns.Layer fig spread, patties, then spring mix on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining yogurt-cilantro dip alongside.

Modularity step (under step 3)

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.**

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