Honey Mustard Turkey Burger
with crispy chips
A recipe conveniently customised just to your liking.
Tags:
Egg(s) not included
•Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Mustard
•Milk
•Soya
•Egg
•Sulphites
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
320 grams
Irish Turkey Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
½ sachet(s)
Mustard
(Contains: Mustard)
2 sachet(s)
Honey
2 unit(s)
Brioche Buns
(Contains: Cereals containing gluten, Wheat, Milk, Soya, Egg May be present: Nuts, Sesame, Lupin, Mustard)
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Tomato
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3737 kJ
Energy (kcal)893 kcal
Fat16.6 g
of which saturates4 g
Carbohydrate125.4 g
of which sugars20.1 g
Dietary Fiber9.6 g
Protein58.4 g
Salt2.5 g
Potassium1219.8 mg
Calcium31.3 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Thinly slice the tomato. Halve, peel and thinly slice the onion.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion, season with salt and pepper and fry until soft and sweet, stirring occasionally, 8-10 mins.
- Add the balsamic vinegar and a pinch of sugar. Cook until evaporated, 1-2 mins.
- Mix honey, mayo and half a mustard sachet (per 2P) in a bowl.
TIP: If your honey has hardened, pop the sachet into a bowl for 1 min.
3
- Season the turkey with salt and pepper.
- Beat one egg (per 2P) in a bowl.
- In another bowl, season the breadcrumbs with salt and pepper.
- Dip the turkey into the egg and then the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw turkey.
4
- Place a large pan over high heat with enough oil to cover the base.
- Once hot, carefully lay the turkey into the pan.
- Reduce the heat to medium-high.
- Fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Turkey is cooked when no longer pink in the middle.
TIP: Cook in batches if your pan is too crowded.
5
- Pop the buns onto a baking tray.
- Warm in the oven, 2-3 mins.
6
- Add some caramelised onion to each bun base.
- Top with sliced tomato, then the crumbed turkey.
- Drizzle over the honey mustard mayo. Sandwich closed with the bun lid.
- Serve the chips alongside.
