Turkey, Lettuce & Tomato Burger
with DIY Ranch and Roasted Sweet Potatoes
We've upped the ante on this classic burger with succulent lean ground turkey, Greek seasoning and a fresh DIY chive ranch sauce — there's never a dull moment in this weeknight winner!
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
7 g
Chives
2 tbsp
Greek Seasoning
(Contains Sulphites)
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
680 g
Sweet Potato
160 g
Tomato
56 g
Spring Mix
4 unit
Burger Bun
(Contains Egg, Gluten, Milk)
100 g
Shallot
½ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
3 tbsp
Oil*
½ tsp
Salt and Pepper*
½ tsp
Salt*
1 tsp
Sugar*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potatoes in half lengthwise, then cut each half into 1/2-inch thick wedges. Toss sweet potatoes with 2 tbsp oil and half the lemon-pepper seasoning on a baking sheet. Season with salt. Roast, in middle of oven, tossing halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, peel, then grate shallot. Combine turkey, shallot, panko, remaining lemon-pepper seasoning and 1/2 tsp salt in a medium bowl. Form turkey mixture into four 4-inch wide burger patties. (NOTE: Your mixture may look wet, this is normal! In Step 3, you can carefully reshape patties when cooking.)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then burgers. Pan-fry, until golden-brown and cooked through, 5-6 min per side.**
While patties cook, cut tomatoes into 1/4-inch rounds. Finely chop chives. Whisk together sour cream, mayo, chives, vinegar and 1 tsp sugar in a small bowl. Season with salt and pepper. Set aside.
Halve buns, then arrange them cut-side up on another baking sheet. Toast, in top of oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Spread half the ranch on bottom buns, then top with patties. Top with some spring mix and tomato slices. Finish with top bun. Serve with sweet potato wedges and remaining ranch, for dipping.
