Sweet & Spicy Thai Turkey Burgers

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 teaspoon (tsp)
• brioche buns
  2 unit
• cooking oil
  2.667 tbsp
• fry seasoning
  1 tbsp
• ginger
  1 thumb
• ground turkey
  10 oz
• mayonnaise
  1 tbsp
• mini cucumber
  1 unit
• potatoes
  1 lb
• salt
  4 teaspoon (tsp)
• shallot
  1 unit
• sugar
  2 tsp
• sweet Thai chili sauce
  2 oz
• white wine vinegar
  1 tsp

🍳 Cookware

• baking sheet
• small bowl
• medium microwave-safe bowl
• large bowl
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Halve bell pepper ; remove stem and seeds. Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely chop shallot . Peel and mince or grate ginger . Trim and thinly slice mini cucumber into rounds. Halve brioche buns .

   bell pepper: 1 unit, potatoes: 1 lb, shallot: 1 unit, ginger: 1 thumb, mini cucumber: 1 unit, brioche buns: 2 unit
2. 

   2

   Toss bell pepper on one side of a lightly oiled baking sheet with a drizzle of cooking oil , salt , and black pepper ; arrange cut sides down. Toss potatoes on empty side with a drizzle of oil, fry seasoning , and a pinch of salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and bell peppers on middle rack.) Roast on top rack, tossing potatoes halfway through, until bell pepper is softened and lightly charred and potatoes are golden brown and crispy, ⏱️ 25 minutes .

   cooking oil: 2.667 tbsp, salt: 4 teaspoon (tsp), black pepper: 1 teaspoon (tsp), fry seasoning: 1 tbsp
3. 

   3

   Meanwhile, in a small bowl , combine mayonnaise , sweet Thai chili sauce , and 1 tsp shallot. Season with salt and pepper. In a medium microwave-safe bowl , combine cucumber, white wine vinegar , 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper. Microwave for ⏱️ 60 seconds . (Taste and add a pinch more sugar if you like a sweeter pickle.) Set aside, stirring occasionally, until ready to serve.

   mayonnaise: 1 tbsp, sweet Thai chili sauce: 2 oz, white wine vinegar: 1 tsp, sugar: 2 tsp
4. 

   4

   In a large bowl , combine ground turkey , ginger, and 2 TBSP remaining shallot (4 TBSP for 4 servings). Season with salt (we used ½ tsp) and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.

   ground turkey: 10 oz
5. 

   5

   Once veggies have roasted 10 minutes, heat a drizzle of oil in a large pan , preferably nonstick, over medium heat. Add patties; cook until browned and cooked through, 5-8 minutes per side. Meanwhile, toast buns in oven (place directly on oven rack or use a baking sheet) until golden, 2-3 minutes.
6. 

   6

   Fill buns with patties, pickles (draining first), bell pepper, and a bit of aioli. Divide burgers between plates and serve with potatoes and remaining aioli on the side for dipping.