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.
Ingredients
250 g
Ground Turkey
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
43 g
Cream Cheese
(Contains Milk)
4 tbsp
Mayonnaise
(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
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.)
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.)
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!)
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!)
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.
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.
