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Thai Naked Turkey Burgers

Thai Naked Turkey Burgers

with sweet potato wedges and coriander
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
503 kcal
Protein
: 
40.9g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
Serving amount

2 unit(s)

Sweet Potato

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

125 grams

Scallion

5 grams

Coriander

1 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

½ unit(s)

Chilli

40 grams

Salad Leaves

½ unit(s)

Lime

1 unit(s)

Fennel

250 grams

Turkey Mince

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)2106 kJ
Energy (kcal)503 kcal
Fat5.9 g
of which saturates1.4 g
Carbohydrate77.6 g
of which sugars22.5 g
Dietary Fiber6 g
Protein40.9 g
Salt2 g
Potassium1692.3 mg
Calcium176.1 mg
Iron4.8 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 your delivered box.
•Zester
•Baking Sheet with Baking Paper

Cooking Steps

Cook the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm wedges (no need to peel).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through. 

TIP: Space the wedges out as much as possible. Use two baking trays if necessary.

Form the Burgers
2
  • Finely chop the coriander (stalks and all).
  • Zest half the lime (double for 4p). Chop into thick wedges.
  • To a large bowl, add the lime zest, Thai spice and half the coriander.
  • Stir in the breadcrumbs and half the soy sauce. Season with salt and pepper.
  • Add the beef mince. Mix until well combined. Roll into evenly-sized balls and flatten to make burgers, 1cm thick (one per person). IMPORTANT: Wash hands and equipment after handling raw meat.
Fry the Burgers
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the beef burgers until browned on the outside and cooked through, 12-14 mins. 
  • Carefully turn the burgers every 3-4 mins, lowering the heat if they begin to burn. IMPORTANT: Burgers are cooked when no longer pink in the middle. 

TIP: The burgers will shrink a little during cooking.

Make the Dressing
4
  • While the burgers cook, Trim the root tip and green stalks of the fennel. Halve lengthways then thinly slice.
  • Halve the chilli lengthways. Deseed then finely chop half (double for 4p).
  • In a bowl, mix the fennel with the chopped chilli (use less if you don't like spice), remaining soy sauce and remaining coriander.
  • Season to taste with lime juice and sugar. Set aside.
Dress the Salad
5
  • Trim and thinly slice the scallion.
  • Just before serving, toss the salad leaves in a drizzle of oil.
  • Add the chilli and fennel and toss to coat fully.
Finish and Serve
6
  • Share the burgers and sweet potato wedges between plates. 
  • Serve the fennel salad on the side.
  • Sprinkle with the sliced scallion.
  • Serve any remaining lime wedges alongside for squeezing over.
Meal right image

Explore Similar Recipes

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Turkey Recipes
Potato Recipes
Coriander Recipes
Salad Recipes
Mince Recipes
Scallion Recipes
Fennel Recipes
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Sweet Potato Recipes
Chilli Pepper Recipes
Turkey Mince Recipes
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