Sweet & Spicy Thai Turkey Burgers

Name: Sweet & Spicy Thai Turkey Burgers with Pickles, Roasted Bell Pepper, Potato Wedges & Chili Aioli
Yield: 2 servings
Cuisine: Thai
Ingredients: 12 oz Potato; 10 oz Ground Turkey; 1 tbsp Fry Seasoning; 1 oz Sweet Thai Chili Sauce; 5 tsp Wine; 1 Cucumber; 4 tbsp Mayonnaise; 2 unit Brioche Buns; 1 Bell Pepper; 1 Ginger; 1 unit Shallot; tsp Black Pepper, tsp; 2 tsp Salt, tsp; 4 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp

with Pickles, Roasted Bell Pepper, Potato Wedges & Chili Aioli

By Recipe0 System

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.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
10 oz Ground Turkey
1 tbsp Fry Seasoning
1 oz Sweet Thai Chili Sauce
5 tsp Wine
1 Cucumber
4 tbsp Mayonnaise
2 unit Brioche Buns
1 Bell Pepper
1 Ginger
1 unit Shallot
tsp Black Pepper, tsp
2 tsp Salt, tsp
4 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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