Foodedo recipe

Turkey Burgers with Oven Chips and Crunchy Slaw

Name: Turkey Burgers with Oven Chips and Crunchy Slaw
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 kg Maris Piper potatoes (cut into 1.5 cm chips); 3 tbsp sunflower oil (divided); 2 tsp fine sea salt (divided, plus extra to taste); 1 tsp black pepper (plus extra to taste); 300 g white cabbage (finely shredded); 2 carrots (coarsely grated); 4 spring onions (finely sliced); 80 g mayonnaise; 60 g Greek yoghurt; 2 tsp Dijon mustard (divided); 1 tbsp cider vinegar; 500 g turkey mince; 40 g dried breadcrumbs; 1 egg (medium); 1 garlic (finely grated or crushed); 1 tbsp Worcestershire sauce; 4 burger buns (split)

60 min ·

Juicy turkey burgers in toasted buns, served with crisp oven chips and a tangy cabbage and carrot slaw for a satisfying weeknight dinner.

Ingredients

17 items

1 kgMaris Piper potatoescut into 1.5 cm chips
3 tbspsunflower oildivided
2 tspfine sea saltdivided, plus extra to taste
1 tspblack pepperplus extra to taste
300 gwhite cabbagefinely shredded
2carrotscoarsely grated
4spring onionsfinely sliced
80 gmayonnaise
60 gGreek yoghurt
2 tspDijon mustarddivided
1 tbspcider vinegar
500 gturkey mince
40 gdried breadcrumbs
1eggmedium
1garlicfinely grated or crushed
1 tbspWorcestershire sauce
4burger bunssplit

Recipe notes (2)

Note: If your baking tray is small, split the chips between 2 trays so they roast rather than steam.
Note: The slaw can be made up to 1 hour ahead and kept chilled.

Method

7 steps

Step 1. Put a large baking tray in the oven and preheat to 220C. Toss the chips with 2 tbsp sunflower oil, 1 tsp salt and 1/2 tsp black pepper. Carefully spread them out on the hot tray in a single layer; use 2 trays if they are crowded. Roast for 35-40 minutes, turning after 20 minutes, until golden and crisp at the edges.
Step 2. Meanwhile, make the slaw. In a large bowl, mix the cabbage, carrots and spring onions with the mayonnaise, Greek yoghurt, 1 tsp Dijon mustard, the cider vinegar, 1/2 tsp salt and a good pinch of black pepper. Toss well and set aside.
Step 3. In a separate bowl, mix the turkey mince, breadcrumbs, egg, garlic, Worcestershire sauce, the remaining 1 tsp Dijon mustard, the remaining 1/2 tsp salt and 1/2 tsp black pepper just until combined. Divide into 4 and shape into burgers about 2 cm thick, making a slight dip in the centre of each. Put on a plate and chill for 10 minutes to firm up. Keep the raw turkey separate from the slaw and buns, do not wash it, and wash your hands, utensils and work surface well after handling it.
Step 4. When the chips have about 15 minutes left, heat the remaining 1 tbsp sunflower oil in a large frying pan over medium heat. Add the burgers, leaving space between them, and cook on the first side for 5-6 minutes until well browned underneath.
Step 5. Turn the burgers and cook for 4-5 minutes on the second side, lowering the heat slightly if they are colouring too fast, until thoroughly cooked. Check with a clean probe in the centre of the thickest burger: it should read 75C for 30 seconds, or 70C for 2 minutes. The juices should run clear when the burger is cut into for a final check, but rely on the temperature rather than colour alone.
Step 6. Transfer the burgers to a plate and rest for 2 minutes. While they rest, toast the cut sides of the buns in the burger pan for 1-2 minutes until lightly golden.
Step 7. Fill each bun with a turkey burger and a spoonful of slaw. Serve with the oven chips and the remaining slaw on the side. Taste and add a little extra salt and pepper to the chips if needed.