Italian-Inspired Turkey Burgers
with Caramelized Onions and Roasted Parmesan Potatoes- Milk
- Soy
- Wheat
- Mustard
- Egg
- Sulphites
- Oats
- Rye
- Sesame
- Barley
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Fish
- Tree nuts
- Peanuts
- Triticale
- Crustaceans
Ingredients: Russet potato • Ground turkey • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Yellow onion • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Spinach • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Ground Turkey
2 unit(s)
Russet Potato
1 unit(s)
Yellow Onion
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
28 g
Baby Spinach
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tsp
Sugar*
0.06 tsp
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil.
- Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden.
- Sprinkle half the Parmesan over potatoes and continue to roast for 2-3 min, until Parmesan melts.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 3-4 min, until softened.
- Reduce heat to medium. Add 1 tsp (2 tsp) sugar and 3 tbsp (6 tbsp) water. Season with salt. Cook for 6-8 min, until onions are brown.
- Remove from heat. Stir in 2 tsp (4 tsp) vinegar. (NOTE: If you want a more tangy taste, add more balsamic vinegar to the pan.)
- Transfer to a plate. Carefully wipe the pan clean.
- Meanwhile, to a medium bowl, add turkey, breadcrumbs and remaining garlic salt. (TIP: If you prefer a more tender patty, add an egg to mixture.)
- Season with pepper, then combine.
- Form mixture into 2 (4) 5-inch-wide patties.
- Reheat the same pan over medium.
- When hot, add patties to the dry pan.
- Pan-fry for 4-5 min per side, until cooked through.**
- Transfer to a plate, then cover to keep warm.
- Meanwhile, to a small bowl, add mayo and remaining Parmesan.
- Season with pepper, then stir to combine.
- Halve buns.
- Arrange directly on the top rack of the oven, cut-side up.
- Toast for 3-4 min, until golden. (TIP: Keep your eye on buns so they don't burn.)
- Spread some Parmesan mayo onto bottom buns, then stack with spinach, patties and caramelized onions. Close with top buns.
- Divide burgers and roasted Parmesan potatoes between plates.
- Serve remaining Parmesan mayo alongside for dipping.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
