Turkey Mini Burgers with Warm Potato Salad
Perfect for casual dinners or weekend gatherings, these turkey mini burgers with warm potato salad are as comforting as they are flavorful. Juicy turkey patties, seasoned with garlic powder, onion powder, and dried parsley, are cooked to golden perfection and served on toasted mini burger buns with crisp butterhead lettuce. The star side dish, a tangy warm potato salad, combines tender potatoes dressed in a zesty blend of Dijon mustard, whole-grain mustard, red wine vinegar, and fresh herbs like chives and parsley. Easy to prepare in under an hour, this crowd-pleasing recipe offers a wholesome, delicious twist on classic comfort food. Whether you're hosting a barbecue or simply craving bite-sized burger fun, this recipe delivers a balance of hearty and fresh flavors the whole family will love!
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Recipe Information
Ingredients
- 500 g ground turkey
- 60 g panko breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 750 g small potatoes
- 1 tbsp dijon mustard
- 2 tbsp red wine vinegar
- 1 tbsp whole-grain mustard
- 2 tbsp chives
- 2 tbsp parsley
- 2 tbsp mayonnaise
- 6 leaves butterhead lettuce
- 6 pieces mini burger buns
- 1 tbsp vegetable oil (for cooking)
Instructions
Start by preparing the potato salad. Rinse the small potatoes thoroughly and cut them into bite-sized pieces (if not already small).
Place the potatoes in a pot of cold, salted water and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork.
While the potatoes are cooking, whisk together the dijon mustard, whole-grain mustard, red wine vinegar, mayonnaise, and 1 tablespoon of olive oil in a large mixing bowl. Stir in the chopped chives and parsley. Set aside.
Once the potatoes are cooked, drain them and allow them to cool slightly (about 5 minutes). While still warm, toss them in the dressing mixture and adjust seasoning with salt and pepper if needed. Keep the salad warm.
In a large mixing bowl, combine the ground turkey, panko breadcrumbs, egg, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix gently until evenly incorporated, being careful not to overwork the meat.
Divide the turkey mixture into 6 equal portions and shape them into small patties about 2.5 inches in diameter.
Heat 1 tablespoon of vegetable oil in a non-stick skillet or grill pan over medium heat. Cook the turkey patties for 4-5 minutes per side, or until they reach an internal temperature of 165°F (74°C) and develop a golden-brown crust.
Lightly toast the mini burger buns in the same skillet or grill pan if desired.
Assemble the mini burgers by layering one lettuce leaf on the bottom half of each bun, followed by a turkey patty. Top with the remaining bun halves.
Serve the turkey mini burgers alongside the warm potato salad. Enjoy!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4762 mg | 207% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 27.3 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 337 mg | 26% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
