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BBQ Turkey Burgers
with Roasted Sweet Potato Wedges & Scallion Sour Cream
50 minWellness at Blue Apron
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4 Servings
- Est. 760 Cals/serving
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To give the classic burger a deliciously rich, rustic twist, we’re using ground turkey and a blend of smoky spices to make the patties, then layering them with barbecue sauce, tangy pickled onion, and cheddar cheese. A creamy dipper of sour cream plus garlic and scallions—sautéed in the pan until lightly caramelized and fragrant—elevates a simple side of roasted sweet potato wedges.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Ground Turkey
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4 Potato Buns
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1½ lbs Sweet Potatoes
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2 cloves Garlic
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2 Scallions
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1 head Butter Lettuce
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1 Red Onion
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4 oz White Cheddar Cheese
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½ cup Sour Cream
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2 Tbsps Rice Vinegar
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1 Tbsp Sugar
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¼ cup Barbecue Sauce
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¼ cup Panko Breadcrumbs
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1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder, & Light Brown Sugar)
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, halve, peel, and thinly slice the onion; place in a medium heat-proof bowl. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve the buns. Cut off and discard the root end of the lettuce; separate the leaves.
3
Make the pickled onion:
In a small pot, combine the vinegar, sugar, a big pinch of salt, and 1/4 cup of water. Heat to boiling on high. Once boiling, carefully transfer to the bowl of sliced onion. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Make the scallion sour cream:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl (including any oil from the pan). Stir in the sour cream. Taste, then season with salt and pepper if desired. Wipe out the pan.
5
Form & cook the patties:
In a bowl, combine the turkey, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 7 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 5 to 7 minutes, or until cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 165°F.
6
Toast the buns & serve your dish:
Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, barbecue sauce, lettuce leaves (you may have extra), cooked patties, and pickled onion (discarding any liquid). Serve the burgers with the roasted sweet potatoes and scallion sour cream on the side. Enjoy!
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, halve, peel, and thinly slice the onion; place in a medium heat-proof bowl. Thinly slice the scallions. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve the buns. Cut off and discard the root end of the lettuce; separate the leaves.
3
Make the pickled onion:
In a small pot, combine the vinegar, sugar, a big pinch of salt, and 1/4 cup of water. Heat to boiling on high. Once boiling, carefully transfer to the bowl of sliced onion. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Make the scallion sour cream:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced scallions and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl (including any oil from the pan). Stir in the sour cream. Taste, then season with salt and pepper if desired. Wipe out the pan.
5
Form & cook the patties:
In a bowl, combine the turkey, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 7 minutes, or until browned. Flip (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 5 to 7 minutes, or until cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*An instant-read thermometer should register 165°F.
6
Toast the buns & serve your dish:
Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, barbecue sauce, lettuce leaves (you may have extra), cooked patties, and pickled onion (discarding any liquid). Serve the burgers with the roasted sweet potatoes and scallion sour cream on the side. Enjoy!
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