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Red Hot Cheddar Turkey Burgers

Red Hot Cheddar Turkey Burgers

with Blue Cheese Sauce, Crispy Fried Onions & Seasoned Potato Wedges

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Move over, wings—there’s a new Buffalo-spiced star in town. Here, ground turkey patties are infused with zesty Frank’s Seasoning and scallions, then top with melty cheddar. They’re sandwiched between toasted potato buns with crispy fried onions and an optional drizzle of hot sauce for customizable heat. Of course, would it really be Buffalo-style without the blue cheese? Of course not—which is why we pair with a decadent blue cheese sauce for creamy contrast.


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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


12 ounce

Yukon Gold Potatoes

1.5 ounce

Blue Cheese Dressing

(ContainsEggs, Milk)

2 tablespoon

Sour Cream


1 tablespoon

Fry Seasoning

10 ounce

Ground Turkey

14.4 g

Frank's Seasoning Blend

½ cup

Cheddar Cheese


2 unit

Potato Buns

(ContainsEggs, Milk, Soy, Wheat)

1 unit

Crispy Fried Onions


1 unit

Frank's Hot Sauce

Not included in your delivery

1 tablespoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1020 kcal
Fat56 g
Saturated Fat21 g
Carbohydrate87 g
Sugar10 g
Dietary Fiber6 g
Protein43 g
Cholesterol155 mg
Sodium1950 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and mince scallions. Cut potatoes into ½-inch-thick wedges. • In a small bowl, combine blue cheese dressing, sour cream, and a pinch of scallions to taste. Set aside.


• Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.


• Meanwhile, in a large bowl, combine turkey*, Frank’s Seasoning, remaining Fry Seasoning, remaining scallions, and a pinch of salt and pepper. • Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. TIP: Wet your hands before shaping patties to prevent sticking.


• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. TIP: If patties begin to brown too quickly, reduce heat to medium. • In the last 1-2 minutes of cooking, evenly top patties with cheddar; cover pan until cheese melts.


• While patties cook, halve and toast buns.


• Spread bottom buns with a bit of blue cheese sauce. Fill buns with patties, crispy fried onions, and as much hot sauce as you like. • Divide burgers and potato wedges between plates. Serve with remaining blue cheese sauce on the side for dipping.