Barbecue Turkey Burgers
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Barbecue Turkey Burgers

Barbecue Turkey Burgers

with Cheddar Sauce and Potato Wedges

Burgers may not need to get smothered in cheese sauce. But are they better when covered in a pool of melty queso? Of course they are. This burger recipe is about as no-fail as they come, and not just because putting cheese on it is the answer to everything. It’s also because the turkey patties and potato wedges are seasoned with barbecue spices for extra warmth, plus you gotta give a shout out to the tomato and dill pickle slices on top.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

2 unit


1 unit

Dill Pickle

1 unit

Chili Pepper

4 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Sweet and Smoky BBQ Seasoning

10 ounce

Ground Turkey

4 tablespoon


2 unit

Brioche Buns

(Contains Wheat)

½ cup

Cheddar Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat49 g
Saturated Fat24 g
Carbohydrate86 g
Sugar22 g
Dietary Fiber7 g
Protein45 g
Cholesterol185 mg
Sodium1930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Medium Bowl
Medium Pan


Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Set aside sour cream at room temperature. Cut potatoes into ½-inch-thick wedges. Trim, then thinly slice scallions, separating greens and whites. Slice tomato and pickle into thin rounds. Mince chili, removing ribs and seeds first for less heat.

Roast Potatoes

Toss potatoes on a baking sheet with a drizzle of oil. Season with salt, pepper, and 1½ tsp barbecue seasoning (we’ll use the rest in the next step). Roast in oven until tender and crisped, 20-25 minutes, flipping halfway through.

Shape Patties

In a medium bowl, combine turkey with remaining barbecue seasoning and 1 tsp ketchup (save the rest for spreading on the buns). Season turkey mixture with salt and pepper (we used 1 tsp kosher salt). Shape into two ¾-inch-thick patties.

Cook Patties

Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add patties and cook until no longer pink in center, 4-6 minutes per side. (TIP: Lower heat to medium and cover pan if patties are browned before meat cooks through.) Meanwhile, split buns in half and toast in oven or toaster until light golden, 2-3 minutes. Transfer patties to a plate to rest once done. Wipe out pan.

Make Queso

Melt 2 TBSP butter in pan used for patties over medium-high heat. Add scallion whites and cook, tossing, until just softened, 1-2 minutes. Pour in 2 TBSP water and bring to a simmer. Remove pan from heat and whisk in cheddar and sour cream until smooth and well-combined. Season with salt and pepper. TIP: If queso thickens before serving, warm over low heat, stirring constantly.

Assemble and Serve

Spread bun bottoms with rest of the ketchup, then place patties on each and spoon a little queso over. Top with pickle, tomato slices, and remaining bun halves. Divide between plates with potatoes to the side. Drizzle remaining queso over potatoes. Garnish with scallion greens and chili (to taste).

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