IN THE KIT
12 ozground turkey
2 pcssesame buns
1 ozsundried tomatoes
1 ozpickled onion
1 ozhouse seasoning blend
1⁄2 ozchopped garlic
1 ozfresh dill
1 ozfry blend
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Large nonstick skillet with lid
Preheat oven to 450ºF with a rack in the lower third;
Scrub potatoes, then halve lengthwise & cut into ½-inch thick wedges;
Roughly chop sundried tomatoes;
Zest lemon & squeeze juice out into a small bowl;
Finely chop dill fronds & stems;
Coarsely chop spinach;
Cut buns if needed.
On a rimmed baking sheet, toss potato wedges a large drizzle of olive oil & fry blend. Roast on the lower oven rack until brown & crisp, 20–25 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add garlic & cook for 30 seconds until fragrant. Add spinach; season with salt. Cook, stirring, until wilted, about 1 minute.
Transfer spinach to a large bowl; wipe out skillet & set aside until step 5. Let spinach mixture cool slightly, then add turkey, sundried tomatoes, half of the dill, house seasoning, a pinch of salt & pepper. Mix gently to combine. Form into 2 patties.
Peel cucumber, then grate on the large holes of a box grater. Pat dry with paper towel to remove excess moisture. In a small bowl with lemon juice, add grated cucumber, yogurt, dill, lemon zest. Stir to combine & season to taste with salt & pepper.
Heat reserved skillet over medium-high. Lightly brush cut sides of buns with oil. Toast in skillet, cut sides down, until golden brown, 1–2 minutes; transfer to plates. Add another drizzle of olive oil to skillet & cook burgers, covered, over medium heat, until well browned & cooked through, about 5 minutes per side.
Place burgers on toasted buns & top with some of the cucumber yogurt sauce & pickled onion. Serve burgers alongside steak fries with remaining sauce for dipping. Enjoy!