Sweet & Spicy Thai Turkey Burgers
with Pickles, Roasted Bell Pepper, Potato Wedges & Chili Aioli
Our chefs believe creating the perfect patty is like writing a hit song: Pack it with the right ingredients and it sings. Tonight’s patties open with ground turkey, then build to a stunning chorus of ginger and shallot. The crescendo comes with a flawless sear—crispy meat on the outside, juicy on the inside. And if you’re looking for that key change, we’ve got the sauce for you. Here, we top these turkey burgers with homemade quick pickles, roasted bell pepper, and drizzle of chili aioli. Plus, no burger would be complete without a side of potato wedges to dip into any extra aioli. Now that’s a Top 40 burger.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
10 ounce
Ground Turkey
1 thumb
Ginger
1 unit
Shallot
2 unit
Brioche Buns
(ContainsMilk, Eggs, Soy, Wheat)1 ounce
Sweet Thai Chili Sauce
(ContainsSoy)1 unit
Bell Pepper
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(ContainsEggs, Soy)5 teaspoon
White Wine Vinegar
1 unit
Persian Cucumber
Not included in your delivery
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
Kosher Salt
Pepper
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell pepper; remove stem and seeds. Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely chop shallot. Peel and mince or grate ginger. Trim and thinly slice cucumber into rounds. Halve buns.
• Toss bell pepper on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. • Toss potatoes on empty side with a drizzle of oil, Fry Seasoning, and a pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and bell peppers on middle rack.) • Roast on top rack, tossing potatoes halfway through, until bell pepper is softened and lightly charred and potatoes are golden brown and crispy, 23-25 minutes.
• Meanwhile, in a small bowl, combine mayonnaise, chili sauce, and 1 tsp shallot. Season with salt and pepper. • In a medium microwave-safe bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Microwave for 60 seconds. (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside, stirring occasionally, until ready to serve.
• In a large bowl, combine turkey*, ginger, and 2 TBSP remaining shallot (4 TBSP for 4 servings). Season with salt (we used ½ tsp) and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.
• Once veggies have roasted 10 minutes, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add patties; cook until browned and cooked through, 5-8 minutes per side. • Meanwhile, toast buns in oven (place directly on oven rack or use a baking sheet) until golden, 2-3 minutes.
• Fill buns with patties, pickles (draining first), bell pepper, and a bit of aioli. • Divide burgers between plates and serve with potatoes and remaining aioli on the side for dipping.