Massive skills calls for a massive meal! Learn how to make a Monster Turkey Burger with Yukon Gold Steak Fries from Downright Delicious With Yo-Yo.
In a medium-sized bowl, combine the ground turkey, oatmeal, sour cream, all-purpose seasoning, sea salt, paprika, onion powder, garlic powder and cayenne pepper. Gently massage and mix all the ingredients and separate into four equal portions. Set aside as you prepare the turkey sausage and bacon.
Set a 12-inch cast-iron pan over medium heat and add 2 tablespoons of the canola oil. Add the sausage to the pan and sear for 3 minutes per side. Set aside and add the bacon to the pan. Cook the bacon for 3 minutes per side and set aside.
Smear the soft butter on the insides of the potato buns and toast the buns, butter side down, in a clean non-stick skillet set over medium low heat. While the buns toast, add the burgers to the cast-iron pan and cook, for 4-5 minutes or until a crust is formed on one side. Turn the burgers over, drape a slice of pepper jack cheese on the cooked side and continue to cook the burgers an additional 3-4 minutes. Once the buns are toasted, add 1 tablespoon of the remaining Canola oil to the non-stick pan and crack an egg into it. You should be able to cook two eggs at a time in the skillet. Season the eggs with salt and black pepper. As the eggs and burgers finish cooking, assemble the burgers as follows.
On the bottom bun place a cheese draped burger patty, followed by the turkey sausage. Add two slices of turkey bacon in an x pattern.
Combine the mayonnaise, yellow mustard, honey and hot sauce to make a burger sauce. Brush the inside of the bun top with the sauce. Finally, top the bacon with a folded lettuce leaf, a slice of tomato and two slices of pickles. Top with bun top and pierce with a skewer to keep it all intact. Continue with the remaining ingredients.
Preheat the oven to 450 degrees.
In a large mixing bowl, whisk together olive oil, seas salt, paprika, onion powder and
garlic powder. Add the potato wedges to olive oil mixture and toss until evenly coated.
Cover a baking sheet in parchment paper and spread coated potato wedges onto it in a single layer. Bake for 40-45 minutes, turning the potato wedges over after 20 minutes, or until golden and cooked through.
In a small bowl, combine the barbecue sauce, ketchup and hot sauce for a dipping sauce for the fries. Remove the potatoes from the oven and serve alongside the burgers with the dipping sauce.
Ingredients
Directions
In a medium-sized bowl, combine the ground turkey, oatmeal, sour cream, all-purpose seasoning, sea salt, paprika, onion powder, garlic powder and cayenne pepper. Gently massage and mix all the ingredients and separate into four equal portions. Set aside as you prepare the turkey sausage and bacon.
Set a 12-inch cast-iron pan over medium heat and add 2 tablespoons of the canola oil. Add the sausage to the pan and sear for 3 minutes per side. Set aside and add the bacon to the pan. Cook the bacon for 3 minutes per side and set aside.
Smear the soft butter on the insides of the potato buns and toast the buns, butter side down, in a clean non-stick skillet set over medium low heat. While the buns toast, add the burgers to the cast-iron pan and cook, for 4-5 minutes or until a crust is formed on one side. Turn the burgers over, drape a slice of pepper jack cheese on the cooked side and continue to cook the burgers an additional 3-4 minutes. Once the buns are toasted, add 1 tablespoon of the remaining Canola oil to the non-stick pan and crack an egg into it. You should be able to cook two eggs at a time in the skillet. Season the eggs with salt and black pepper. As the eggs and burgers finish cooking, assemble the burgers as follows.
On the bottom bun place a cheese draped burger patty, followed by the turkey sausage. Add two slices of turkey bacon in an x pattern.
Combine the mayonnaise, yellow mustard, honey and hot sauce to make a burger sauce. Brush the inside of the bun top with the sauce. Finally, top the bacon with a folded lettuce leaf, a slice of tomato and two slices of pickles. Top with bun top and pierce with a skewer to keep it all intact. Continue with the remaining ingredients.
Preheat the oven to 450 degrees.
In a large mixing bowl, whisk together olive oil, seas salt, paprika, onion powder and
garlic powder. Add the potato wedges to olive oil mixture and toss until evenly coated.
Cover a baking sheet in parchment paper and spread coated potato wedges onto it in a single layer. Bake for 40-45 minutes, turning the potato wedges over after 20 minutes, or until golden and cooked through.
In a small bowl, combine the barbecue sauce, ketchup and hot sauce for a dipping sauce for the fries. Remove the potatoes from the oven and serve alongside the burgers with the dipping sauce.