Alpine Turkey Burgers
with Mushrooms, Swiss Cheese, Dijonnaise & Potato Wedges
Looking to up your turkey burger game? This version will blow your mind. The spiced patties are seared until browned, topped with buttery sautéed mushrooms and melty Swiss cheese, and stuffed into toasted potato buns. Of course, no burger would be complete without a special sauce—this one combines mayo, sour cream, and Dijon to create the perfect rich, tangy topper. Pro tip: That Dijonnaise also goes great with the garlicky potato wedges on the side.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
12 ounce
Yukon Gold Potatoes
4 ounce
Button Mushrooms
10 ounce
Ground Turkey
1 tablespoon
Fry Seasoning
2 tablespoon
Mayonnaise
(ContainsEggs)2 tablespoon
Sour Cream
(ContainsMilk)2 teaspoon
Dijon Mustard
2 slice
Swiss Cheese
(ContainsMilk)2 unit
Potato Buns
(ContainsEggs, Milk, Soy, Wheat)1 teaspoon
Garlic Powder
Not included in your delivery
Kosher Salt
Pepper
4 teaspoon
Olive Oil
3 tablespoon
Butter
(ContainsMilk)
• Adjust rack to top position and preheat oven to 450 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and bring to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve buns.
• Toss potatoes on a baking sheet with a large drizzle of olive oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper. (You’ll use the rest of the Fry Seasoning later.) • Roast on top rack until browned and crisp, 20-25 minutes.
• While potatoes roast, in a second small bowl, combine mayonnaise, sour cream, and mustard. Season with salt and pepper. Set aside.
• Melt 1 TBSP plain butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crisp, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, in a large bowl, combine turkey*, half the garlic powder, remaining Fry Seasoning, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. TIP: Wet hands first to prevent sticking. • Heat a large drizzle of olive oil in pan used for mushrooms over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. TIP: Lower heat if patties begin to brown too quickly. • In the last 1-2 minutes of cooking, evenly top each patty with mushrooms and Swiss cheese; cover pan until cheese melts.
• While patties cook, combine softened butter with remaining garlic powder. Spread garlic butter onto cut sides of buns. • Toast, cut sides up, on top rack of oven until golden, 2-3 minutes. • Spread bottom buns with as much Dijonnaise as you like. Fill buns with patties. Divide burgers and potato wedges between plates. Serve with any remaining Dijonnaise on the side.