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Turkey and Fig Burgers
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Turkey and Fig Burgers

Turkey and Fig Burgers

with Garlic and Onion Cream Cheese Spread

These turkey burgers get dressed up with an incredible cream cheese spread and fig jam to balance out the flavours and turn an ordinary dinner into an unforgettable feas!


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

Preparation Time25 minutes


serving amount

250 g

Ground Turkey

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

43 g

Cream Cheese

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

1 unit

Green Onion

2 unit

Brioche Bun

(Contains Egg, Wheat)

28 g

Spring Mix

2 tbsp

Fig Spread

460 g

Russet Potato

1 tsp

Garlic Powder

1 tbsp

Chicken Salt

Not included in your delivery

0.31 tsp


0.13 tsp


1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1140 kcal
Fat62 g
Saturated Fat16 g
Carbohydrate107 g
Sugar15 g
Dietary Fiber6 g
Protein52 g
Cholesterol180 mg
Sodium1980 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.


Baking Sheet
Parchment Paper
Small Bowl
Measuring Spoons
Medium Bowl
Large Non-Stick Pan


Prep and roast potato rounds

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Add sealed cream cheese packet to a small bowl of hot water to soften. Thinly slice green onions, keeping whites and greens separate. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with chicken salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Make patties

While potato rounds roast, add green onion whites, turkey, breadcrumbs, half the garlic powder and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal! In step 3, you can carefully re-shape patties when cooking.)

Cook patties

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until patties are cooked through, 5-6 min per side.** (NOTE: After patties are flipped, use a spatula to carefully re-shape them by pressing against edges!)

Toast buns

While patties cook, halve buns. Spread 1 tbsp softened butter (dbl for 4 ppl) on cut sides. Arrange on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Make  garlic and onion cream cheese spread

While buns toast, add remaining green onions, softened cream cheese, mayo and remaining garlic powder to a small bowl. Season with salt and pepper, to taste. Combine with a fork, pressing against the side of the bowl for a smoother consistency.

Finish and serve

Spread some garlic and onion cream cheese spread on top buns. Spoon fig spread over bottom buns, then stack with patties and spring mix. Close with top buns. Divide burgers and potato rounds between plates. Serve remaining garlic and onion cream cheese spread alongside for dipping.