Turkey and Dill Pickle Burger

Name: Turkey and Dill Pickle Burger with Potato Coins and Zesty Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Ground Turkey; 2 unit(s) Russet Potato; 2 unit(s) Artisan Bun; 90 mL Dill Pickle, sliced; ½ tbsp Dijon Mustard; 4 tbsp Italian Breadcrumbs; 1 tbsp White Wine Vinegar; 28 g Spring Mix; 7 g Zesty Garlic Blend; 1 unit(s) Sour Cream; 2 tbsp Mayonnaise; ¼ tsp Sugar*; 4 tsp Oil*; ¼ tsp Salt and Pepper*

with Potato Coins and Zesty Garlic Dip

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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.

Tags:

Quick

Allergens:

Soy

•Wheat

•Milk

•Mustard

•Oats

•Rye

•Sesame

•Barley

•Sulphites

•Egg

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 Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

2 unit(s)

Russet Potato

2 unit(s)

Artisan Bun

90 mL

Dill Pickle, sliced

½ tbsp

Dijon Mustard

4 tbsp

Italian Breadcrumbs

1 tbsp

White Wine Vinegar

28 g

Spring Mix

7 g

Zesty Garlic Blend

1 unit(s)

Sour Cream

2 tbsp

Mayonnaise

Not included in your delivery

¼ tsp

Sugar*

4 tsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Calories850 kcal

Fat36 g

Saturated Fat8 g

Carbohydrate90 g

Sugar7 g

Dietary Fiber7 g

Protein39 g

Cholesterol130 mg

Sodium1490 mg

Trans Fat0.2 g

Potassium1500 mg

Calcium250 mg

Iron7 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

•Small Bowl

•Measuring Spoons

•Parchment Paper

•Rolling Pin

•Baking Sheet

•Large Non-Stick Pan

•Large Bowl

•Whisk

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.