Community recipe
Herbed Turkey Burgers with Crispy Potato Coins and Tangy Apple Slaw
Juicy Dijon-herb turkey burgers are paired with oven-crisp potato coins and a bright apple-cabbage slaw for a dependable, family-friendly dinner with plenty of crunch.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 680 g yukon gold potatoes, scrubbed, dried, and sliced into 1/4-inch coins
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 2 tbsp fresh parsleies, finely chopped
- 300 g green cabbages, shredded
- 1 apple, cored and cut into thin matchsticks
- 680 g ground turkeies
- 2 tbsp dijon mustards
- 60 g panko breadcrumbs
- 1 egg, lightly beaten
- 0.5 tsp kosher salt
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 0.25 tsp kosher salt
- 1 tbsp olive oil
Make it
Instructions
- 01
Prepare the oven, potatoes, and vegetables
Set an oven rack in the center position and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper, then lightly coat the parchment with 1 tbsp olive oil. Scrub and dry 680 g Yukon Gold potatoes, then slice them into 1/4-inch-thick coins. Arrange the coins in one layer on the oiled parchment; season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder, then turn to coat. Finely chop 2 tbsp fresh parsley. Shred 300 g green cabbage and cut 1 apple into thin matchsticks, discarding its core. Keep the cabbage and apple refrigerated in a large bowl until the slaw step. | Why: A lined, oiled pan prevents sticking while the thin, evenly cut potatoes brown at the same rate.
- 02
Roast the potato coins
Place the lined baking sheet on the center rack and roast the potato coins at 425°F until the bottoms are deep golden, 18 minutes. Carefully remove the sheet, flip each coin with a thin spatula, and return it to the oven. Roast until the second side is browned and the centers are tender when pierced, 14 to 17 minutes more. Leave the potatoes on the baking sheet and cover loosely with foil to keep warm. | Why: Flipping halfway gives both sides direct contact with the hot pan for a crisp exterior and creamy center.
- 03
Mix and shape the turkey burgers
While the potatoes roast, line a plate with parchment. In a medium bowl, gently combine 680 g ground turkey, the chopped parsley, 2 tbsp Dijon mustard, 60 g panko breadcrumbs, 1 egg, and 1/2 tsp kosher salt just until no dry crumbs remain; do not compact the mixture. With clean, lightly damp hands, divide it into four equal portions and shape into 3/4-inch-thick patties, making a shallow thumbprint in the center of each. Place the patties on the lined plate, then wash your hands and sanitize the work surface. | Why: Gentle mixing keeps lean turkey tender, and the center dimple helps the patties stay flat as they cook.
- 04
Make the crisp slaw
Add 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/4 tsp kosher salt to the bowl of chilled cabbage and apple. Toss thoroughly until every shred is lightly coated. Taste and adjust only after the flavors sit for 5 minutes; refrigerate the slaw until serving. | Why: Dressing the slaw shortly before dinner preserves the cabbage's crunch while balancing the savory burgers.
- 05
Sear and finish the burgers
When the potatoes have about 12 minutes left, heat a large skillet over medium heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat. Add the turkey patties, leaving space between them, and sear without moving until well browned, 4 to 5 minutes. Flip, reduce the heat to medium-low, and cook 5 to 7 minutes more, until browned and an instant-read thermometer inserted in the center registers 165°F. Transfer the burgers to a clean plate and rest for 3 minutes. Serve each burger with potato coins and crisp slaw, spooning any slaw juices over the cabbage rather than the potatoes. | Why: A hot initial sear develops savory browning, while the gentler finish cooks the turkey safely without drying it out.
