Barbecue Turkey Burgers

🥘 Ingredients

• Roma tomato
  2 unit
• Sweet and Smoky BBQ Seasoning
  2 tbsp
• Yukon Gold potatoes
  24 oz
• brioche buns
  4 unit
• butter
  4 tbsp
• cheddar cheese
  1 c
• chili pepper
  1 unit
• dill pickle
  2 unit
• ground turkey
  20 oz
• ketchup
  6 tbsp
• pepper
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• vegetable oil
  4 tsp
• water
  2 tbsp

🍳 Cookware

• baking sheet
• medium bowl
• medium pan

1. 

   1

   Wash and dry all produce. Set aside sour cream at room temperature. Cut Yukon Gold potatoes into 1/2-inch-thick wedges. Trim, then thinly slice scallions , separating greens and whites. Slice Roma tomato and dill pickle into thin rounds. Mince chili pepper , removing ribs and seeds first for less heat.

   sour cream: 1/2 c, Yukon Gold potatoes: 24 oz, scallions: 4 unit, Roma tomato: 2 unit, dill pickle: 2 unit, chili pepper: 1 unit
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of vegetable oil . Season with salt , pepper , and 1 1/2 tsp of Sweet and Smoky BBQ Seasoning (we'll use the rest in the next step). Roast in oven until tender and crisped, ⏱️ 20 minutes to ⏱️ 25 minutes , flipping halfway through.

   vegetable oil: 4 tsp, salt, pepper, Sweet and Smoky BBQ Seasoning: 2 tbsp
3. 

   3

   In a medium bowl , combine ground turkey with remaining barbecue seasoning and 1 tsp of ketchup (save the rest for spreading on the buns). Season turkey mixture with salt and pepper (we used 1 tsp kosher salt). Shape into two 3/4-inch-thick patties.

   ground turkey: 20 oz, ketchup: 6 tbsp
4. 

   4

   Heat a drizzle of oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add patties and cook until no longer pink in center, ⏱️ 4 minutes to ⏱️ 6 minutes per side. (TIP: Lower heat to medium and cover pan if patties are browned before meat cooks through.) Meanwhile, split brioche buns in half and toast in oven or toaster until light golden, ⏱️ 2 minutes to ⏱️ 3 minutes . Transfer patties to a plate to rest once done. Wipe out pan.

   brioche buns: 4 unit
5. 

   5

   Melt 2 TBSP of butter in the pan used for patties over medium-high heat. Add scallion whites and cook, tossing, until just softened, ⏱️ 1 minutes to ⏱️ 2 minutes . Pour in water and bring to a simmer. Remove pan from heat and whisk in cheddar cheese and sour cream until smooth and well-combined. Season with salt and pepper. TIP: If queso thickens before serving, warm over low heat, stirring constantly.

   butter: 4 tbsp, water: 2 tbsp, cheddar cheese: 1 c
6. 

   6

   Spread bun bottoms with rest of the ketchup, then place patties on each and spoon a little queso over. Top with pickle, tomato slices, and remaining bun halves. Divide between plates with potatoes to the side. Drizzle remaining queso over potatoes. Garnish with scallion greens and chili (to taste).