Indian-Spiced Turkey Burgers
with Garlic Wedges and Cilantro-Yogurt Dip
We're always looking for new ways to shake up your at-home burger game! These beautifully-spiced turkey burgers get a dose of sweetness from our fig spread. The gentle tartness of the yogurt dip works double duty: adding a layer of flavour to the burger's spring greens and serving as a delicious dip for roasted garlic potatoes.
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
Brioche Bun
(Contains Egg, Wheat)
2 tbsp
Fig Spread
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Indian Spice Blend
28 g
Spring Mix
45 mL
Yogurt Sauce
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
7 g
Cilantro
460 g
Russet Potato
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, finely chop cilantro. Add yogurt sauce, sour cream and half the cilantro to a small bowl. Season with salt and pepper, to taste, then stir to combine. Heat a large non-stick pan over medium heat.
While the pan heats, add turkey, panko, Indian Spice Mix, remaining cilantro and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Form turkey mixture into two 1/2-inch thick patties (4 patties for 4 ppl).When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Fry until cooked through, 4-5 min per side.**
Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Spread softened butter on cut sides of each bun.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some yogurt-cilantro dip on top buns.Layer fig spread, patties, then spring mix on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining yogurt-cilantro dip alongside.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.**
