Dumpling-Inspired Turkey Cheeseburgers
with Miso Peach Mayo & Potato Wedges
- Milk
- Soy
- Eggs
- Sesame
- Wheat
Turkey patties seasoned with garlic-ginger scallion paste are pan-seared until golden, then topped with melted cheddar in the final minutes of cooking. They're nestled into toasted buns slathered with a sweet-savory miso peach mayo that brings a surprising depth of umami and fruit. Crispy roasted potato wedges and a side of ketchup round out this satisfying burger night.
Ingredients
1 unit
Peach Jam
10 ounce
Ground Turkey
5 unit
Potatoes
½ cup
White Cheddar Cheese
(Contains: Milk)
2 unit
Ketchup
1 unit
Miso Sauce Concentrate
(Contains: Soy)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 unit
Brioche Buns
(Contains: Wheat)
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
In a small bowl, combine mayonnaise, miso sauce concentrate, peach jam, salt, and pepper.
In a medium bowl, combine turkey* and garlic-ginger scallion paste. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper.
Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-6 minutes per side.
In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan to melt cheese.
While patties cook, halve buns and toast until golden brown.
In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts.
Spread cut sides of buns with miso-peach mayo; fill with patties.
Divide burgers and potato wedges between plates. Serve with ketchup on the side for dipping.
Divide burgers and potato wedges between plates. Serve with ketchup on the side for dipping.
