with Rosemary Potato Coins and Mustard Aioli
These turkey burgers smothered in blueberry jam, mustard aioli and melty cheddar cheese check all the right flavour boxes! The earthy rosemary roasted potatoes provide a lovely complementary flavour.
Allergens
Utensils
Tags
Ground Turkey
250 g
Italian Breadcrumbs
4 tbsp
Whole Grain Mustard
2 tbsp
Spring Mix
28 g
Blueberry Jam
2 unit(s)
Mayonnaise
4 tbsp
White Cheddar Cheese, shredded
0.5 cup
Artisan Bun
2 unit(s)
Yellow Potato
250 g
Rosemary, sprig
1 unit(s)
Garlic Salt
1 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
Salt
0.063 tsp
- Strip 1 tbsp (2 tbsp) rosemary leaves from the stems. Finely chop.
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the rosemary (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, add sealed blueberry jam packets to a cup of hot tap water. Set aside. (TIP: This helps to soften jam.)
- Add mayo, 4 tsp (8 tsp) mustard and 1/4 tsp (1/2 tsp) garlic salt to a small bowl.
- Season with pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium heat.
- While the pan heats, add turkey, breadcrumbs, remaining mustard 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). (NOTE: Your mixture may look wet; this is normal!)
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Pan-fry until patties are cooked through, 5-6 min per side.**
- Meanwhile, halve buns.
- Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over top buns.
- After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread some mustard aioli on bottom buns.
- Spread blueberry jam on top buns.
- Stack patties and spring mix on bottom buns. Close with top buns.
- Serve rosemary potato coins alongside with remaining mustard aioli for dipping.
1020
kcal
Calories
56
g
Fat
15
g
Saturated Fat
85
g
Carbohydrate
18
g
Sugar
6
g
Dietary Fiber
44
g
Protein
165
mg
Cholesterol
1890
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
450
mg
Calcium
6.5
mg
Iron
with Sweet Potato Wedges and Tangy Mayo Dip
