Tangy Turkey Burgers
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Tangy Turkey Burgers

Tangy Turkey Burgers

with German-Style Potato Salad

Pan-fried, crispy, turkey goodness! This burger has all the toppings to take your meal to the next level with crunchy pickles and savoury caramelized onions. We've even chopped up some pickles to add zing to our classic potato salad. It's safe to say you won't miss BBQ with this stovetop-friendly dinner!

Tags:
Family Friendly
•Bestseller
Allergens:
Soy
•Wheat
•Milk
•Barley
•Egg
•Mustard

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk, Barley, Egg)

1 tbsp

Dijon Mustard

(Contains Mustard)

90 mL

Dill Pickle, sliced

350 g

Red Potato

1 unit

Yellow Onion

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

7 g

Parsley

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Ketchup

250 g

Ground Turkey

Not included in your delivery

½ tbsp

Oil*

0.38 tsp

Salt*

1 tsp

Sugar*

0.31 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat41 g
Saturated Fat9 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber6 g
Protein40 g
Cholesterol140 mg
Sodium1730 mg
Trans Fat0.3 g
Potassium1400 mg
Calcium350 mg
Iron5.5 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.

Utensils

•Large Pot
•Measuring Spoons
•Large Non-Stick Pan
•Small Bowl
•Medium Bowl
•Colander
•Baking Sheet

Cooking Steps

Cook potatoes
1

Before starting, preheat the broiler to high. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Caramelize onions
2

Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, softened slightly, 3-4 min. Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.

Form patties
3

Meanwhile, combine turkey, panko, half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to mixture!) Form into two 5-inch-wide patties (4 patties for 4 ppl).

Cook patties
4

Heat the same pan (from step 2) over medium-high. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)

Make tangy sauce and potato salad
5

Meanwhile, finely chop pickles, reserving pickle juice. Roughly chop parsley. Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.) When potatoes are fork-tender, drain and return them to the same pot, off heat. Add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.

Finish and serve
6

Halve buns, then arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast buns in the middle of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on buns so they don't burn!) Spread tangy sauce on top buns. Stack patties and caramelized onions on bottom buns. Close with top buns. Divide burgers and potato salad between plates.