Sweet Chili Pineapple Turkey Burgers
with Sweet Potato Wedges & Chili Mayo
These juicy babies comes straight from our Burger Lab (wouldn't you like to know the address?) with a succulent one-two punch of sweetness: sweet-hot pineapple mayo and golden roasted sweet potato fries—both perfect complements to a savory beef burger.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potatoes
4 ounce
Pineapple
1 unit
Tomato
10 ounce
Ground Turkey
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
2 ounce
Sweet Thai Chili Sauce
2 unit
Brioche Buns
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. • Toss sweet potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, drain pineapple and mince. Thinly slice tomato into rounds.
• In a large bowl, combine beef*, Fry Seasoning, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
• Meanwhile, in a small bowl, combine pineapple, mayonnaise, Sriracha, and chili sauce. • Halve and toast buns.
• Arrange patties on bottom buns; spread with as much chili mayo as you like. Top with tomato slices and close to form burgers.
• Divide burgers between plates. Serve with sweet potato wedges and any remaining chili mayo on the side for dipping.
Ground Poultry is fully cooked when internal temperature reaches 165°.
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