Skip to content
foodoseGet my numbers

Turkey burger with pepper yoghurt and wedges

A tender turkey burger with roasted pepper sauce and oven wedges.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 11 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the cooking time for 2 cm patties
  • Confirm the wedge roasting time
  • Photograph the finished plate
Time
About 50 min
estimated
Serves
2
see below
Energy
595 kcal
per serving
Protein
40 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk. Check the labels on packaged ingredients:

  • dried breadcrumbs. Breadcrumbs can contain soya or milk; check the label.
  • roasted red peppers from a jar. Jarred peppers are packed in brine and can contain sulphites; check the label.
  • small burger buns. Buns often contain soya and can contain milk, egg or sesame; check the label.

Cooking steps

  1. Heat the oven to 200°C / 400°F (180°C fan). Toss the potato wedges with half the oil on a baking tray and roast for 30 to 35 minutes, turning once, until golden and tender.

  2. Meanwhile, soak the breadcrumbs in the milk for 5 minutes. Add the turkey and mix gently with your hands until just combined. Shape into two patties about 2 cm thick.

  3. Heat the remaining oil in a frying pan over medium heat. Cook the patties for 5 to 6 minutes on each side, without pressing them, until cooked through.

    Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.

  4. Blend or finely chop the roasted peppers and stir them into the yoghurt.

  5. Split the buns and toast them lightly if you like. Put a patty and a spoonful of the pepper yoghurt in each, and serve the wedges and the rest of the sauce alongside.

The useful detail

Leave the burgers alone while they cook. Pressing them squeezes out the juice that keeps lean turkey tender, and it is the most common reason a turkey burger turns out dry.

Make it work for you

One serving is One turkey burger (150 g raw weight) in a bun, half the wedges and half the sauce. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Wholemeal buns

    Denser, with more fibre.

    Per serving: about 5 kcal less, about 1 g more protein, about the same fat.

  • Chicken mince instead of turkey

    Much the same texture. The safe endpoint is the same, 74°C / 165°F.

    Per serving: about 10 kcal less, about 2 g less protein, about the same fat.

  • 2% Greek yoghurt instead of plain yoghurt

    A thicker sauce that sits on the burger rather than running.

    Per serving: about 5 kcal more, about 2 g more protein, about the same fat.

  • Gluten-free buns and breadcrumbs

    Available, but not tried with this recipe, and they change the nutrition. Not recalculated.

    Allergens: Removes gluten if both are certified gluten-free.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A whole burger meal, and the figure below counts all of it: bun, wedges, sauce and the oil. Lean turkey mince carries most of the protein.

Nutrition per serving
Energy595 kcal
Protein40 g
Fat21 g
of which saturates5 g
Carbohydrate61 g
of which sugars11 g
Fibre4 g
Sodiumnot calculated
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
potatoes250 gFDC 170026Potatoes, flesh and skin, raw193 kcal5.1 g
rapeseed or other neutral oil9 gFDC 172336Oil, canola81 kcal0.0 g
dried breadcrumbs20 gFDC 174928Bread, crumbs, dry, grated, plain79 kcal2.7 g
milk31 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D15 kcal1.0 g
turkey mince300 gFDC 172850Turkey, ground, 93% lean, 7% fat, raw450 kcal56.2 g
roasted red peppers from a jar80 gFDC 2710799Red pepper, cooked, as ingredientCalculated as plain cooked red pepper, FoodData Central's closest record. Jarred peppers are packed in salted brine that the record does not include, so sodium is left uncalculated for any recipe that uses them rather than shown too low.26 kcal0.8 g
plain yoghurt100 gFDC 170886Yogurt, plain, low fat63 kcal5.3 g
small burger buns100 gFDC 172796Rolls, hamburger or hotdog, plain279 kcal9.8 g
Whole recipeDivided by 21187 kcal80.8 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. sodium could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Refrigerate the cooked patties, wedges and sauce separately within 2 hours of cooking. Eat within 3 to 4 days. Assemble the burgers after reheating, not before.
In the freezer
Cooked patties freeze for 1 to 3 months for best quality. Do not freeze the yoghurt sauce.
Reheating
Reheat the patties until they reach 74°C / 165°F, steaming hot throughout. Wedges crisp up again in a hot oven.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety and FoodSafety.gov, Safe Minimum Internal Temperatures. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

Try another recipe

Where this fits