with Yogurt Sauce
Wholesome and tender turkey patties are bursting with bold flavour! Roast potatoes in halves to save on prep time. Dip the golden-brown nuggets into the cooling yogurt sauce.
Allergens
Utensils
Tags
Ground Turkey
250 g
Artisan Bun
2 unit(s)
Mediterranean Spice Blend
1 tbsp
Yogurt Sauce
3 tbsp
Tomato
1 unit(s)
Spring Mix
28 g
Italian Breadcrumbs
2 tbsp
Roasted Pepper Pesto
0.25 cup
Russet Potato
2 unit(s)
Zesty Garlic Blend
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, Zesty Garlic Blend 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 middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, add turkey, breadcrumbs and Mediterranean Spice Blend 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!)
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then patties. Pan-fry until patties are cooked through, 5-6 min per side.**
- Meanwhile, halve buns.
- Arrange directly on the top rack of the oven, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, cut tomato into 1/4-inch rounds. Season with salt and pepper.
- Spread roasted pepper pesto on top and bottom buns. Stack bottom buns with tomatoes, patties and spring mix. Close with top buns.
- Divide burgers and potato coins between plates.
- Serve yogurt sauce alongside for dipping.
850
kcal
Calories
36
g
Fat
8
g
Saturated Fat
94
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
40
g
Protein
115
mg
Cholesterol
1420
mg
Sodium
0.2
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
7
mg
Iron
with Sweet Potato Wedges and Tangy Mayo Dip
