with Caramelized Onions
This classic diner meal becomes next-level delicious with the addition of smoky flavours of smoked paprika and garlic-dusted potato wedges and a creamy BBQ mayo. Topped with caramelized onions, these burgers are sure to earn a place among your family’s favourites. Ingredients: Russet potato • Chicken breast • 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) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Maple syrup • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Dried cranberries (cranberries, sugar, sunflower oil) • Red wine vinegar • Chives • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
BBQ Sauce
2 tbsp
Artisan Bun
2 unit(s)
Red Onion
1 unit(s)
Spring Mix
28 g
Smoked Paprika-Garlic Blend
6 g
Cheddar Cheese, shredded
0.25 cup
Mayonnaise
2 tbsp
Balsamic Vinegar
0.5 tbsp
Italian Breadcrumbs
2 tbsp
Yellow Potato
350 g
Sugar
1 tsp
Pepper
0.125 tsp
Oil
2 tbsp
Salt
0.375 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel if you like, and cut into 1/2-inch wedges.
- Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven 22-24 min, flipping halfway through, until golden and tender.
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook 3-4 min, stirring often, until soft.
- Add 1 tsp (2 tsp) sugar. Season with salt. Cook 6-8 min, stirring often, until onions are dark golden. Stir in half the vinegar (use all for 4 servings).
- Transfer to a plate. Cover to keep warm.
- Carefully rinse and wipe the pan clean.
- To a medium bowl, add turkey, breadcrumbs, remaining Smoked Paprika-Garlic Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into 2 (4) 4-inch-wide patties.
- Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry 4-5 min per side, until cooked through.**
- Remove from heat, then transfer patties to one side of an unlined baking sheet.
- Sprinkle cheese evenly over patties. Set aside.
- Meanwhile, to a small bowl, add mayo and half the BBQ sauce (use all for 4 servings).
- Season with pepper, then stir to combine.
- On the other side of the baking sheet with patties, arrange buns cut-sides up. (NOTE: For 4 servings, use another unlined baking sheet.)
- Toast in the top of the oven 3-4 min, until buns are toasted and cheese melts. (NOTE: For 4 servings, toast in batches.) (TIP: Keep an eye on buns so they don't burn.)
- Spread BBQ mayo onto top and bottom buns.
- Stack spring mix, patties and caramelized onions onto bottom buns. Close with top buns.
- Divide burgers and wedges between plates.
If you've opted to get turkey, prep and cook it in the same way the recipe instructs you to prep and cook the beef.**
880
kcal
Calories
40
g
Fat
8
g
Saturated Fat
88
g
Carbohydrate
17
g
Sugar
8
g
Dietary Fiber
41
g
Protein
120
mg
Cholesterol
1290
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
225
mg
Calcium
6
mg
Iron
