Turkey Burgers and Oven Fries with Creamy Mustard Sauce

4
Easy
Dinner

Characteristics

Without nuts Without peanuts No Added Sugar

Nutritional Facts Per Serving

620
Calories
34 g
Protein
40 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

4
  • Amount For Serving % Daily Value
  • Calories 620
  • Lipides 34 g
    • Saturated fat  14 g
  • Cholesterol 290 mg
  • Sodium  580 mg
  • Carbs 40 g
    • fiber  5 g
    • Sugar  3 g
  • Protein 34 g

Ingredients

  • 11/2 pounds small, thin-skinned white or Yukon Gold potatoes
  • 11/2 tablespoons Sensations Extra Virgin 100% Olive Oil
  • salt and freshly ground pepper
  • 11/4 pounds Compliments Balance Ground Turkey
  • 2 large Compliments Eggs, lightly beaten
  • 1/2 cup Bread Crumbs
  • 21/2 teaspoons minced Fresh Thyme leaves
  • 3/4 cup Lucerne® Whipping Cream
  • 2 tablespoons Sensations Original Dijon Mustard

Method

  1. Preheat oven to 450°F. 
  2. Quarter potatoes lengthwise and place them in a roasting pan. Drizzle with olive oil and salt and pepper to taste; mix well. 
  3. Spread potatoes out in a single layer and bake until lightly browned and tender when pierced, 25-30 minutes.
  4. While potatoes bake, working quickly, in a large bowl combine turkey, eggs, bread crumbs, 11/2 teaspoons thyme, and salt and pepper to taste; gently mix just until blended. 
  5. Divide mixture into 4 equal portions and shape each into a burger about 4 inches in diameter and 1 inch thick; place burgers on a lightly oiled broiler pan.
  6. Once potatoes have roasted 10-15 minutes, add the burgers to the oven.
  7. Bake until burgers are lightly browned and no longer pink in center (cut to test), 15-20 minutes. (Potatoes and burgers should be done about the same time.)
  8. While burgers and potatoes bake, combine cream, mustard, and remaining thyme in a 3 to 4-quart pan; whisk to blend. 
  9. Place over medium high heat and bring to a simmer, whisking often. 
  10. Simmer until mixture is reduced to 1/2 cup, about 5 minutes.
  11. To serve, transfer burgers and potatoes to individual plates. Offer mustard sauce to add to taste.

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