Turkey and Dill Pickle Burger
with Potato Coins and Zesty Garlic Dip
A lighter version of a drive-thru sandwich! Dijon and pickles take centre stage and add lots of zesty flavour to this breaded turkey sandwich.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
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.
Ingredients
250 g
Ground Turkey
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
90 mL
Dill Pickle, sliced
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Spring Mix
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
¼ tsp
Sugar*
4 tsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Halve tomatoes. Halve rolls. Add half the Dijon and 1/2 tsp Southwest Spice Blend to a small bowl. Season with pepper, then stir to combine.
Stir together breadcrumbs and 1 tsp oil (dbl for 4 ppl) in another small bowl. Pat turkey dry with paper towels. Cover each piece of turkey with parchment paper. Using a mallet, rolling pin, or heavy-bottomed pan, carefully pound each piece of turkey until 1/2-inch thick. Season with remaining Southwest Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil, then turkey. Pan-fry, until golden-brown, 1-2 min per side. (NOTE: Cook in two batches for 4 ppl, using 1 tsp oil for each batch!) Remove pan from heat, then transfer turkey to a parchment-lined baking sheet. Spread remaining Dijon onto tops of turkey, then top with breadcrumb mixture, pressing gently to adhere. Roast turkey in the top of the oven, until cooked through, 7-10 min.**
While turkey roasts, add 1/2 tbsp vinegar, 1/4 tsp sugar and 2 tsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.
Add rolls directly to the top rack of the oven, cut-side up. Toast, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Thinly slice turkey. Spread Dijon mixture from the small bowl onto bottom rolls, then top with pickles, turkey, some salad and top rolls. Divide sandwiches and remaining salad between plates.