Grilled Turkey Avocado Burgers

with Arugula Salad and Corn on the Cob

30 min

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Contains: Mustard, Sulphites, Milk, Egg, Soy, Fish, Wheat, Gluten, Sesame

May Contain: Tree Nuts, Peanuts, Shellfish

What We'll Send

Grainy Mustard
Red Onion Sliced
Arugula
Roma Tomatoes
Corn on the Cob
Balsamic Vinegar
Feta
Mayonnaise
Worcestershire Sauce
Whole Grain Peasant Bun
Avocado
Ground Turkey
Spice Blend
Granulated Garlic, Smoked Paprika, Chili Powder, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, egg, sulphites, poultry, soy, seafood, gluten, mustard, sesame, and wheat.

Nutrition
Calories 926
Fat 56g
Protein 42g
Carbohydrates 56g

What You'll Need

Cooking Directions

0

Tip: Your patties will be wet and sticky before and while cooking but will come out super tender!

1

Prepare Burger Patties

Turn broiler to 500°F or high. Move rack to highest position. Cut avocado in half and remove pit. Scoop flesh from half of the avocado into a large mixing bowl and mash with a fork. Add spice blend, Worcestershire sauce, 1 tbsp. of (2 tbsp. for 4 servings) mayonnaise, and ¼ tsp. each of (½ tsp. each for 4 servings) salt and pepper. Drain ground turkey and pat dry with paper towel. Add turkey to mixing bowl. Use clean hands to mix ingredients until evenly distributed. Form into 2 (4 patties for 4 servings) patties and set on a plate in the fridge. Wash hands with hot soapy water.

2

Cook Corn on the Cob

Add 2.5 litres (5 litres for 4 servings) salted water to a large pot and bring to a boil. Remove husks and silks from corn. Once water boils, add corn and bring water back to a boil. Turn off heat and cover pot. Let corn cook for 8-10 minutes, or until kernels are tender. 

3

Cook Burger Patties

Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Remove patties from fridge and season with salt and pepper. Once oil is hot, use a spatula to transfer patties to skillet. Cook for 4-5 minutes, then flip over and cover with a lid. Cook patties for another 5 minutes while covered, until meat is cooked to an internal temperature of 165°F.

4

Prepare Rocket Salad

Meanwhile, wash arugula and tomatoes. Add arugula to a medium bowl with half of the red onion. Add balsamic vinegar and 1 tbsp. (2 tbsp. for 4 servings) olive oil to same bowl. Toss arugula with dressing. Season to taste with salt and pepper. Remove flesh from remaining avocado and thinly slice. Cut tomato into ¼ inch rounds and set aside with avocado. 

5

Prepare Buns + Assemble Burger

When burgers from Step 3 are nearly done, slice peasant buns in half. Place buns under broiler with cut side up. Toast for 2-3 minutes or until golden. Transfer buns to cutting board. Spread remaining mayonnaise on bottom half and mustard on top half. Crumble feta cheese onto bottom bun. Add burger patties, sliced avocado, and remaining onions. Close burger with top bun. 

6

Serve

Transfer burger to serving plates. Place 2-3 slices of tomato on each serving plate and top with rocket salad. Serve corn alongside with butter, salt and pepper. Enjoy! 

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