These turkey burgers are pummeled with olives, dried dill and red onion and served with a zingy tomato salsa for a real burst of Mediterranean flavour. The brininess from the olives acts as a seasoning, so there's no need for extra salt in the burgers.
Prep Time
35 min
Cuisine
Mediterranean
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
1 bag of capers (15g)
British turkey thigh mince
ciabatta rolls<span class="strong">†</span>
1 bag of pitted black olives (30g)
1 tsp dried dill
125g cherry tomatoes
Typical Values
per 100g
per serving
Energy
481 kJ 114 kcal
2047 kJ 484 kcal
Fat of which saturates
2.3 g 0.4 g
9.8 g 1.8 g
Carbohydrate of which sugars
15.9 g 1.6 g
67.8 g 6.6 g
Fibre
1.5 g
6.3 g
Protein
7.8 g
33.2 g
Salt
0.38 g
1.63 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
300g potatoes
potato
1 red onion
red onion
1 garlic clove
garlic
10g basil
basil (100%)
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
pitted black olives, water, salt, ferrous gluconate
1 tsp dried dill
dill(100%)
125g cherry tomatoes
cherry tomatoes
Allergens
Allergens highlighted by † (sulphites, wheat-gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into bite-size pieces
Add them to a baking tray, drizzle with 1-2 tbsp olive oil and season generously with salt and pepper
2
Place the tray in the oven for 25 min or until golden and crisp
Meanwhile, peel and finely dice the onion[s]
Quarter the cherry tomatoes
Chop the basil finely, including the stalks
3
Chop the capers roughly
Chop the olives roughly
Peel and finely chop (or grate) the garlic
4
Add half of the red onion (save the rest for the next step) to a medium sized mixing bowl
Add the tomatoes, basil, capers, red wine vinegar and 2 tbsp [4 tbsp] olive oil - this is your salsa
Season with salt and plenty of pepper
Check on your potatoes before continuing
5
Combine the remaining red onion, olives, garlic, turkey mince and dried dill in a large mixing bowl, mixing well
Divide and shape into 2 [4] burgers (approx. 2cm thick)
6
Heat a wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat
Once hot, add the burgers and cook for 3 min on each side or until browned
Tip: Try not to fiddle with the burgers too soon, you want to seal them for flipping- this helps them stay together
7
Once browned, transfer the burgers to a baking tray
Add the ciabatta to the other side
Place the tray in the oven for 7-8 min, or until the burgers are cooked through but still moist and the ciabattas warmed
8
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