Indian-Spiced Turkey Burgers
with Sweet Potato Wedges and Cilantro Yogurt Dip- Soy
- Wheat
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Wheat
- Tree nuts
- Peanuts
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 pulls double duty: It adds a layer of flavour to the burger's spring greens and serves as a delicious dip for earthy sweet potatoes.
Ingredients
250 g
Ground Turkey
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
2 tbsp
Fig Spread
(Contains: Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg, May contain traces of allergens)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tbsp
Indian Spice Mix
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens)
28 g
Spring Mix
6 tbsp
Yogurt Sauce
(Contains: Milk)
7 g
Cilantro
2 unit(s)
Sweet Potato
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes, half the Indian Spice Mix 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 half the 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.)
- Meanwhile, finely chop cilantro.
- Add yogurt sauce, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl.
- Season with a pinch of garlic salt and pepper, then stir to combine.
- Add turkey, panko, remaining Indian Spice Mix and remaining cilantro to a large bowl.
- Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
- Form turkey mixture into 2 equal-sized patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
- When patties are almost done, halve buns.
- Spread softened butter onto buns.
- Arrange directly on the top rack of the oven, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
- Add spring mix and 2 tbsp (4 tbsp) cilantro-yogurt dip to another large bowl, then toss to coat.
- Layer fig spread, patties and salad on bottom buns. Close with top buns.
- Divide burgers and sweet potato wedges between plates.
- Serve remaining cilantro-yogurt dip alongside.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook the pork.
