Island Turkey and Bacon Burgers
with Mango Chutney and Cucumber Coleslaw
Get a taste of the islands in a jiffy! Succulent turkey patties are seasoned with jerk sauce, then nestled between toasty buns slathered in mango chutney and topped with bacon and a zippy cucumber and feta coleslaw.
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)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Mango Chutney
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Wheat, Gluten, Crustaceans, Tree nuts, Fish)
6 g
Caribbean Spice Blend
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Tree nuts, Peanuts)
100 g
Bacon Strips
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge, set aside to come up to room temperature.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- In a medium bowl, combine turkey, garlic, Caribbean Spice Blend, half the cilantro, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. Season with pepper.
- Form turkey mixture into 2 (4) 5-inch-wide patties. (NOTE: Your mixture may look wet. You can carefully reshape patties when cooking.)
- Cut bacon strips in half crosswise.
- Heat a large non-stick pan over medium.
- When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard bacon fat. Carefully wipe out pan.
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until patties are browned and cooked through.**
- Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Zest, then juice lime.
- In a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1 tsp (2 tsp) lime zest, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add cabbage coleslaw mix, cucumber, feta and remaining cilantro. Toss to combine.
- Halve buns, then spread 1 tbsp (2 tbsp) softened butter on the cut side of each half.
- On an unlined baking sheet, arrange buns, cut-side up.
- Broil in the top of the oven for 1-2 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread remaining mango chutney on buns. Stack patties, bacon and some of the coleslaw on bottom buns. Close with top buns.
- Divide burgers and remaining coleslaw between plates.
If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat. Carefully wipe out pan. Use the same pan to cook patties.
Top burgers with bacon when you assemble them.
