with Grilled Onions and Dill Pickle Ranch Salad
Ingredients: Ground turkey • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Yellow onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Artisan Bun
2 unit
Yellow Onion
1 unit
Cheddar Cheese, shredded
0.25 cup
Dill Pickle, sliced
90 mL
Garlic Salt
2 g
Spring Mix
113 g
Ranch Dressing
2 tbsp
Ketchup
2 tbsp
Salt
0.125 tsp
Pepper
0.38 tsp
Oil
1 tbsp
- Before starting, lightly oil the grill.
- While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Reserving pickle juice, strain pickles. Roughly chop half the pickles.
- Halve buns.
- Peel, then cut onion into 1/4-inch slices.
- Layer two 12x12-inch pieces of foil. Arrange onions on one side of the foil. Drizzle with 1 tbsp oil. (NOTE: For 4 servings, make 2 pouches, using 1 tbsp oil and 2 sheets of foil per pouch.) Season with salt and pepper, then toss to combine.
- Fold foil in half over onions and pinch edges to seal pouch.
- To a large bowl, add ranch and reserved pickle juice. Season with pepper, then whisk to combine.
- To the bowl, add spring mix and chopped pickles.
- Place in the fridge. (NOTE: The salad will be tossed in step 5.)
- Line a baking sheet with parchment paper.
- To a medium bowl, add turkey, 1/2 tsp (1 tsp) garlic salt and 1/4 tsp (1/2 tsp) pepper, then combine.
- Form mixture into 2 (4) equal-sized balls.
- Place on the prepared baking sheet.
- Using a spatula, flatten balls into 1/4-inch-thick patties. Season with salt.
- On one side of the grill, place the foil pouch with onions. Close lid and grill for 10-13 min, until tender.
- Meanwhile, add patties to the other side of the grill.
- Reduce heat to medium, close lid and grill patties for 4-5 min, until golden on grilled side.
- Flip patties, then sprinkle cheese over top. Close lid and grill for 4-5 min, until patties are cooked through and cheese is melted.**
- When patties are almost done, add buns to the top shelf of the grill, cut-side down.
- Close lid and grill for 1-2 min, until toasted. (TIP: Keep an eye on them so they don't burn.)
- Spread ketchup over top buns. Stack remaining pickles, then patties and grilled onions on bottom buns. Close with top buns.
- Divide burgers and pickle salad between plates.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
590
kcal
Calories
26
g
Fat
6
g
Saturated Fat
48
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
37
g
Protein
110
mg
Cholesterol
1510
mg
Sodium
0.2
g
Trans Fat
700
mg
Potassium
200
mg
Calcium
4
mg
Iron
