Indian Turkey Burgers
with Spiced Fries and Cucumber Raita
Indian-spiced turkey burgers get sandwiched between sweet brioche buns and topped with cooling cucumber raita. Don't forget to dip the spiced fries in the leftover raita!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 unit
Brioche Bun
(Contains Egg, Wheat)
132 g
Mini Cucumber
100 mL
Greek Yogurt
(Contains Milk)
160 g
Sweet Bell Pepper
1 tsp
Garlic Salt
(Contains Sulphites)
1 tbsp
Indian Spice Blend
7 g
Cilantro
460 g
Russet Potato
¼ cup
Panko Breadcrumbs
(Contains Wheat)
28 g
Spring Mix
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Add potatoes, 1 tsp Indian Spice Mix and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tsp Indian Spice Mix and 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway.)
Core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Cut one cucumber into 1/4-inch slices. Grate remaining cucumber into a small bowl. Sprinkle with 1/4 tsp garlic salt (dbl for 4 ppl), then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Transfer peppers to a plate. Set aside.
While peppers cook, combine turkey, panko, half the cilantro, remaining garlic salt and remaining Indian Spice Mix in a large bowl. Form mixture into two equal sized patties (4 patties for 4 ppl), then flatten patties to 1/2-inch thick, using the palm of your hand. (NOTE: Your mixture may look wet, this is normal! In step 5, you can carefully re-shape patties when cooking.)
Heat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until golden-brown and cooked through, 5-6 min per side.** While patties cook, drain liquid from grated cucumber. Add yogurt, remaining cilantro and 1/4 tsp sugar (dbl for 4 ppl) to the small bowl with grated cucumber. Season with salt and pepper, then stir to combine.
Halve buns. Arrange buns on another baking sheet, cut-side up. Toast buns in top of the oven, until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they do not burn!). Spread 1 tbsp raita over bottom buns. Top with spring mix, patties, peppers, sliced cucumber and top buns. Divide burgers and spiced fries between plates. Serve remaining raita on the side, for dipping.
