Thanksgiving Turkey Burger
with Spiced Carrot 'Fries' & Cranberry Mayo
Cooking time
30 minutes
Servings
2/4
Calories
980 /serving
We don’t need an excuse to invent a new signature burger—even if we do love a holiday theme. These spiced turkey patties are scrumptious and extra juicy thanks to that bittersweet relish emblematic of the onset of fall: cranberry sauce. Served next to spiced carrot ‘fries’, you’ll load up your buns with slaw made of matchstick apples and Brussels sprout ribbons, and whip up a mouthwatering cranberry-mayo sauce that really sweetens the deal. If we do say so ourselves, we think this burger’s gonna get gobbled up in no time at all!
We will send you:
- 285g Ground turkey
- 300g Carrots
- 100g Shredded green cabbage
- 1 Bunch of parsley
- 170g Brussels sprouts
- 1 Apple
- 15ml Apple cider vinegar
- 60ml Mayonnaise
- 19g Panko
- 30ml Cranberry sauce
- 2 Classic hamburger buns
- 7.5g “Thyme” for Turkey spice blend (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Eggs, Sulphites, Wheat, Barley
You will need:
Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
52 g
Saturated Fat
8 g
Sodium
960 mg
Total Carb
97 g
Sugars
29 g
Protein
38 g
Fibre
13 g
Preparation
Make the carrot ‘fries’
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large), then halve crosswise to make ‘fries’. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork.
Mise en place
While the carrots roast, cut off the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise into ribbons. Core and julienne the apple (or core and cut into bite-size pieces); toss with a splash of the apple cider vinegar to prevent browning. Finely chop the parsley leaves and stems. In a small bowl, make the cranberry mayo by combining ⅔ of the mayonnaise and ½ the cranberry sauce; season with S&P to taste.
Prepare & cook the patties
In a large bowl, combine the ground turkey, panko, ½ the parsley and the remaining cranberry sauce; season with the remaining spice blend and generously with S&P to taste. Using your hands (it’s normal for the mixture to be sticky), form the turkey mixture into 2 equal-sized patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* to the pan and cook, partially covered, 3 to 5 minutes per side, until cooked through. Transfer to a plate. Wipe out and reserve the pan.
Make the slaw
While the patties cook, in a large bowl, combine the remaining apple cider vinegar, mayonnaise and parsley; season with S&P to taste. Add the Brussels sprouts, apple and cabbage. Toss well.
Toast the buns
Heat the reserved pan on medium. Add the buns to the pan, cut-sides down, and toast, 1 to 2 minutes, until warmed through and beginning to brown.
Assemble & serve
Divide the finished carrot ‘fries’ and bun bottoms between your plates. Top each bun bottom with a spoonful of the cranberry mayo, a burger patty, a spoonful of the slaw and a bun top. Serve any remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
