Cheddar-Stuffed Turkey Burgers with Crispy Potato Wedges and Zippy Radish Salad

Make it

Instructions

1. 01

   Roast the smoky potato wedges

   Set a rack in the center of the oven and preheat to 425°F (220°C). Set out a large rimmed baking sheet. Wash and thoroughly dry 800 g russet potatoes, then cut them lengthwise into wedges about ¾ inch thick. Toss the wedges on the baking sheet with 1 tbsp olive oil, 1 tsp smoked paprika, and 1 tsp kosher salt until evenly coated. Spread them in a single layer, cut sides down, and roast for 30–32 minutes, turning once after about 16 minutes, until deeply golden at the edges and tender when pierced with a knife. | Why: Dry potatoes and space between wedges encourage crisp browning.

2. 02

   Mix and shape the stuffed burgers

   While the wedges roast, finely mince 1 garlic clove and shred 100 g cheddar cheese if it is not already shredded. In a bowl, gently combine 600 g ground turkey with the garlic, 1 tbsp Worcestershire sauce, ¾ tsp kosher salt, and ½ tsp ground black pepper. Avoid overmixing, which can make the burgers dense. Divide the mixture into 8 equal portions and flatten each into a thin round. Place one-quarter of the cheddar in the center of four rounds, top with the remaining rounds, and pinch the edges firmly closed; shape into four even patties. Wash your hands and any surfaces that touched the raw turkey before continuing. | Why: Sealing the cheese inside helps keep the turkey moist and the filling contained.

3. 03

   Toss the quick radish salad

   Rinse and dry 150 g radishes, 1 cucumber, and 10 g fresh parsley. Trim the radishes and slice them thinly; halve the cucumber lengthwise and slice it into thin half-moons. Chop the parsley. In a serving bowl, whisk 2 tbsp lemon juice with 1 tsp honey until blended, then add the sliced vegetables and parsley and toss. Let the salad stand while you cook the burgers; it should taste bright and lightly sweet, with crisp vegetables. | Why: A short rest lets the dressing lightly season the crunchy vegetables without making them limp.

4. 04

   Cook the burgers and toast the buns

   When the wedges have about 12 minutes left, heat a large skillet over medium heat for 2 minutes. Add 1 tbsp olive oil, swirl to coat, and arrange the patties in the pan without crowding; work in batches if needed. Cover and cook for 5–6 minutes, until browned underneath, then carefully flip, cover, and cook another 5–6 minutes. Check the thickest part of each patty with an instant-read thermometer; cook until it reaches 165°F (74°C). Transfer the cooked patties to a clean plate. Split 4 burger buns and toast them cut-side down in the skillet for 1–2 minutes, until lightly golden. If the skillet is crowded, toast in batches. | Why: Covering the skillet helps the centers cook through evenly, while the temperature check confirms the turkey is safe to eat.

5. 05

   Sauce, build, and serve

   In a small bowl, stir together 2 tbsp mayonnaise and 2 tsp Dijon mustard. Spread the sauce over the toasted bun halves, add a hot stuffed patty to each bottom half, and cap with the tops. Serve right away with the crisp potato wedges and the radish salad. If the wedges finish before the burgers, leave them on the baking sheet in the turned-off oven with the door slightly ajar for up to 5 minutes so they stay warm without steaming. | Why: The creamy, tangy sauce balances the rich melted cheese and rounds out each burger bite.