Tangy Turkey Burgers

Name: Tangy Turkey Burgers with German-Style Potato Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Turkey; 2 unit(s) Artisan Bun; 1 tbsp Dijon Mustard; 90 mL Dill Pickle, sliced; 350 g Red Potato; 1 unit(s) Yellow Onion; 4 tbsp Mayonnaise; 7 g Parsley; ½ cup Cheddar Cheese, shredded; ¼ cup Panko Breadcrumbs; 2 tbsp Ketchup; 1 tbsp Zesty Garlic Blend; 1 tsp Sugar*; ½ tbsp Oil*; 0.31 tsp Pepper*; 0.38 tsp Salt*

with German-Style Potato Salad

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Pan-fried, crispy 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

•Free Griddle Contest

Allergens:

Milk

•Soy

•Wheat

•Mustard

•Egg

•Gluten

•Sulphites

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 Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

2 unit(s)

Artisan Bun

(Contains: Milk, Soy, Wheat May contain traces of: Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)

1 tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)

90 mL

Dill Pickle, sliced

350 g

Red Potato

1 unit(s)

Yellow Onion

4 tbsp

Mayonnaise

(Contains: Mustard, Egg May contain traces of: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

7 g

Parsley

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

¼ cup

Panko Breadcrumbs

(Contains: Gluten, Wheat May contain traces of: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Gluten)

2 tbsp

Ketchup

(May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

1 tbsp

Zesty Garlic Blend

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar*

½ tbsp

Oil*

0.31 tsp

Pepper*

0.38 tsp

Salt*

Nutrition Values

Calories960 kcal

Fat47 g

Saturated Fat13 g

Carbohydrate88 g

Sugar15 g

Dietary Fiber8 g

Protein44 g

Cholesterol160 mg

Sodium2110 mg

Trans Fat0.5 g

Potassium1450 mg

Calcium400 mg

Iron6.5 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

PDF

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.

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.

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 more tender patty, add an egg to the mixture!)
Form into two 5-inch-wide patties (4 patties for 4 ppl).

Reheat 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.)

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, Zesty Garlic Blend, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.

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.

If you've opted to get turkey, prep and cook it in the same way the recipe instructs you to prep and cook the beef.