Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Remove
Fresh Thyme (9 g)
leaves and mince. Set aside. Remove
Fresh Parsley (9 g)
leaves from the stem, roughly chop leaves, and set aside. Cut the
Tomato (1)
into quarter inch slices, and set aside.
Step 3
Fill a medium bowl with cold water. Peel the
Russet Potatoes (2)
. Cut lengthwise into quarter inch planks. Stack several potato planks on top of each other and then cut them lengthwise again into half inch slices, making fries. Place potatoes in the water.
Step 4
Drain the potatoes into a colander and dry out the bowl with paper towels. Pat dry the potatoes and then place back into the bowl. Drizzle with
Olive Oil (15 mL)
. Add half of the thyme leaves and season with
Salt (2 g)
and
Ground Black Pepper (as needed)
. Toss.
Step 5
Place the potatoes in a single layer onto a sheet pan lined with parchment paper and bake for 30 minutes until golden brown. Rinse and dry bowl.
Step 6
Place the
Ground Turkey (225 g)
into the medium bowl. Season with
Salt (2 g)
and
Ground Black Pepper (as needed)
. Add the
Egg (1)
, thyme, and parsley. Mix well until fully combined.
Step 7
Form the mixture into two equal sized patties. Heat a large saute pan over medium high heat.
Step 8
Place the burger patties onto the pan. Cook for two minutes.
Step 9
Transfer to one side of a sheet pan, and finish burgers in the oven for 7 minutes.
Step 10
Place the
Whole Grain Buns (2)
face side up on the other side of the sheet pan for the final minute of cooking.
Step 11
Spread one tablespoon of
Ketchup (90 g)
and
Dijon Mustard (30 g)
on each bottom bun. Add the turkey patties and top each with an
Escarole Lettuce (2 pieces)
leaf, tomatoes, and
Dill Pickles (2)
. Place the top bun on the burger.
Step 12
Place turkey burgers on two separate plates. Divide the fries evenly and serve with ketchup on the side.
