BBQ Cheddar Turkey Burgers
with Crispy Fried Onions & Creamy Coleslaw
Burgers may not need to be smothered in cheddar cheese and fried onions to be a resounding success on your plate, but are they better that way? Of course they are! This burger recipe is about as no-fail as they come: you’ll season a dynamic duo of turkey patties and potato wedges with our BBQ seasoning blend, then cook everything to perfection. Finish off those burgers with a slather of special sauce (plus more for dipping) and serve with a big ‘ol pile of tangy, creamy coleslaw on the side.
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
10 ounce
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Chicken Stock Concentrate
1 tablespoon
Sweet and Smoky BBQ Seasoning
2 slice
Cheddar Snack Slices
(Contains Milk)
1 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
4 ounce
Coleslaw Mix
2 unit
Brioche Buns
(Contains Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a medium bowl, combine turkey*, panko, stock concentrate, 1 TBSP water, and ½ TBSP BBQ Seasoning (you’ll use more later). (For 4 servings, use 2 TBSP water and 1 TBSP BBQ Seasoning.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. • Form mixture 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 heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with a slice of cheddar. Cover pan until cheese melts.
• While patties cook, in a small bowl, combine ketchup, half the mayonnaise, and 1 tsp BBQ Seasoning (2 tsp for 4 servings). (Be sure to measure the BBQ Seasoning—we sent more!) • In a second medium bowl, whisk together half the vinegar, remaining mayonnaise, and ½ tsp sugar (all the vinegar and 1 tsp sugar for 4). Add coleslaw mix and season with salt and pepper; toss to combine.
• Halve and toast buns. • Spread cut sides of buns with as much sauce as you like. Fill buns with patties and crispy fried onions. • Divide burgers between plates; serve with coleslaw on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
