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Barbecue Turkey Burgers

Barbecue Turkey Burgers

with Cheddar Sauce and Potato Wedges

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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.

Tags:Spicy
Allergens:MilkWheatEggsSoy

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

2 unit

Scallions

1 unit

Dill Pickle

1 unit

Chili Pepper

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Sweet and Smoky BBQ Seasoning

10 ounce

Ground Turkey

4 tablespoon

Ketchup

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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).