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Indian-Spiced Turkey Burgers with Garlic Wedges and Cilantro-Yogurt Dip

We're always looking for new ways to shake up your at-home burger game! These beautifully-spiced turkey burgers get a dose of sweetness from our fig spread. The gentle tartness of the yogurt dip works double duty: adding a layer of flavour to the burger's spring greens and serving as a delicious dip for roasted garlic potatoes.

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Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground turkey
  • 2 brioche buns
  • 2 tbsp fig spread
  • 0.25 cups panko breadcrumbs
  • 1 tbsp indian spice blend
  • 28 gr spring mix
  • 45 ml yogurt sauce
  • 3 tbsp sour cream
  • 7 gr cilantro
  • 0.125 tsp pepper*
  • 1.5 tbsp oil*
  • 1 tbsp unsalted butter*
  • 460 gr russet potato
  • 1 tsp garlic salt
  • 0.375 tsp salt*
  • 500 gr ground turkey
  • 4 brioche buns
  • 4 tbsp fig spread
  • 0.5 cups panko breadcrumbs
  • 2 tbsp indian spice blend
  • 56 gr spring mix
  • 90 ml yogurt sauce
  • 6 tbsp sour cream
  • 14 gr cilantro
  • 0.25 tsp pepper*
  • 3 tbsp oil*
  • 2 tbsp unsalted butter*
  • 920 gr russet potato
  • 2 tsp garlic salt
  • 0.75 tsp salt*

Instructions

  1. Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
  2. Meanwhile, finely chop cilantro. Add yogurt sauce, sour cream and half the cilantro to a small bowl. Season with salt and pepper, to taste, then stir to combine. Heat a large non-stick pan over medium heat.
  3. While the pan heats, add turkey, panko, Indian Spice Mix, remaining cilantro and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Form turkey mixture into two 1/2-inch thick patties (4 patties for 4 ppl).When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Fry until cooked through, 4-5 min per side.**
  4. Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Spread softened butter on cut sides of each bun.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
  5. Spread some yogurt-cilantro dip on top buns.Layer fig spread, patties, then spring mix on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining yogurt-cilantro dip alongside.
  6. If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.**