Blueberry Double Turkey Burgers
with Rosemary Potato Coins and Mustard Aioli
These turkey burgers smothered in blueberry jam, mustard aioli and melty cheddar cheese check all the right flavour boxes! The earthy rosemary roasted potatoes provide a lovely complementary flavour.
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
500 g
Ground Turkey
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
28 g
Spring Mix
2 unit(s)
Blueberry Jam
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 unit(s)
Russet Potato
1 tsp
Dried Rosemary
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the dried rosemary (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, add sealed blueberry jam packets to a cup of hot tap water. Set aside. (TIP: This helps to soften jam.)
- Add mayo, 4 tsp (8 tsp) mustard and 1/4 tsp (1/2 tsp) garlic salt to a small bowl.
- Season with pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium heat.
- While the pan heats, add turkey, breadcrumbs, remaining mustard and remaining garlic salt to a large bowl. Season with pepper, then combine.
- Form mixture into four 5-inch-wide patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Pan-fry until patties are cooked through, 5-6 min per side.** (NOTE: Don't overcrowd the pan. Pan-fry patties in batches, if needed!)
- Meanwhile, halve buns.
- Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over top buns.
- After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread some mustard aioli on bottom buns.
- Spread blueberry jam on top buns.
- Stack patties and spring mix on bottom buns. Close with top buns.
- Serve rosemary potato coins alongside with remaining mustard aioli for dipping.
If you've opted for double turkey, use a large bowl to combine mixture. Form mixture into four (eight) 5-inch-wide patties.
Cook turkey patties in the same way the recipe instructs you to cook the regular portion of turkey. Work in batches, if necessary.
