Turkey and Caramelized Onion Patty Melts
with Potato Wedges and Fry Sauce
The iconic handheld with a turkey twist! Juicy turkey patties are slathered with gooey mozzarella and sweet caramelized onions. Grab a seat at the table and prepare your tastebuds!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
2 cs
Chapelure italienne
(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
2 pièce(s)
Pomme de terre Russet
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Oignon jaune
4 cs
Ketchup
(Peut contenir Lait, Noix, Sésame, Soya, Sulfites, Gluten, Oeuf, Poisson, Blé, Moutarde, Crustacés)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
90 ml
Cornichon à l'aneth, en tranches
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cc
Sucre*
2 cs
Huile*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a medium non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 4-5 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Remove from heat.
- Meanwhile, add turkey, breadcrumbs and remaining garlic salt to a medium bowl. Season with pepper, then combine.
- Form mixture into two 5-inch wide patties (4 patties for 4 ppl). (TIP: Your mixture may look wet; this is normal! In step 4, you can carefully re-shape patties when cooking.)
- Heat another large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until patties are cooked through, 4-5 min per side.** (TIP: After patties are flipped, carefully re-shape using a spatula, pressing against the edges to form a circle.)
- Meanwhile, stir together ketchup and mayo in a small bowl. Set aside.
- Meanwhile, halve buns, then arrange on another parchment-lined baking sheet, cut-side up.
- Sprinkle cheese over buns.
- Toast in the top of the oven until buns are golden-brown and cheese is melted, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)
- Spread some fry sauce over top buns.
- Stack pickles, patties and caramelized onions on bottom buns. Close with top buns.
- Divide patty melts and potato wedges between plates.
- Serve remaining fry sauce on the side for dipping.