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Swedish-Inspired Turkey Burgers
Prepped in 10
Very High Fibre
Quick
Swedish-Inspired Turkey Burgers

with Potato Coins, Creamy Mushrooms and Dilly Mayo

7 min
Difficulty: 2/3
Swedish

Ingredients: Russet potato • 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) • Mushrooms • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Tags

Very High Fibre
Quick
Handhelds
World-flavors
Ingredients
Ground Turkey

Ground Turkey

250 g

Artisan Bun

Artisan Bun

2 unit(s)

Russet Potato

Russet Potato

2 unit(s)

Mushrooms

Mushrooms

113 g

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Cream

Cream

56 mL

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Beef Broth Concentrate

Beef Broth Concentrate

1 unit(s)

Worcestershire Sauce

Worcestershire Sauce

1 tbsp

Baby Spinach

Baby Spinach

28 g

Mayonnaise

Mayonnaise

4 tbsp

Pepper

Pepper

0.125 tsp

Salt

Salt

0.313 tsp

Oil

Oil

1 tbsp

Butter

Butter

0.5 tbsp

Preparation
1
Prep and roast potato coins

  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes and cut into 1/4-inch rounds.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2
Form patties

  • To a medium bowl, add turkey, Worcestershire sauce, breadcrumbs and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
  • Form mixture into 2 (4) 5-inch-wide patties.

3
Pan-fry patties

  • Heat a large non-stick pan over medium.
  • When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
  • Pan-fry for 4-5 min per side, until cooked through.**
  • Transfer patties to a plate, then cover to keep warm.
  • Carefully rinse and wipe the pan clean.

4
Prep and cook mushrooms

  • Meanwhile, roughly chop mushrooms into 1/2-inch pieces.
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) butter, then mushrooms. Cook for 4-5 min, stirring occasionally, until softened.
  • Reduce heat to low, then add cream, broth concentrate and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring occasionally, until sauce thickens.

5
Toast buns

  • Meanwhile, halve buns.
  • Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

6
Finish and serve

  • In a small bowl, combine mayo and Dill-Garlic Spice Blend.
  • Spread some dilly mayo on bottom buns.
  • Stack bottom buns with spinach, patties and saucy mushrooms. Close with top buns.
  • Divide burgers and potato coins between plates.
  • Serve any remaining dilly mayo alongside for dipping.

7

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**

Nutrition per serving

990

kcal

Calories

52

g

Fat

14

g

Saturated Fat

88

g

Carbohydrate

9

g

Sugar

7

g

Dietary Fiber

41

g

Protein

165

mg

Cholesterol

1580

mg

Sodium

0.5

g

Trans Fat

1750

mg

Potassium

150

mg

Calcium

6.5

mg

Iron

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