All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Try a healthier twist on classic bar fare that is reminiscent of cozy pubs in Ireland. We start with lean turkey and crown it with cheddar cheese and house-pickled onions, nestled between a fresh, crusty pretzel bun. When paired with sweet potato wedges and a cold beer, this meal is sure to hit the spot.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat the oven to 400 degrees and line 2 baking sheets with foil or use nonstick baking sheets. Thoroughly rinse produce. Cut tomato into ¼" rounds. Cut sweet potato ¼" wedges. Peel red onion and cut into thin rounds.
Prepare the Sweet Potato Fries
Place sweet potato wedges in a mixing bowl. Add 1 Tbsp. olive oil and a pinch of salt and pepper. Mix well with hands or a spatula to ensure wedges are evenly coated. Place wedges on one of the prepared baking sheets and place on the middle rack of the oven to roast for 20-25 minutes, or until golden brown and lightly crisped. Remove from oven and allow to cool slightly on the uncovered baking sheet before serving. (This will help the fries get and stay crispy.)
Make the Picked Onions
While sweet potatoes are cooking, bring a small pot with apple cider vinegar, 1 cup water, sugar, and 1 Tbsp. salt to a boil. When boiling, add red onions and let boil for 1 minute. Remove pot from heat and let steep for 5 minutes. A few ice cubes will help cool the pickled onions quickly. Drain and set aside. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash!
Cook the Burgers
Shape turkey into 2 equal patties. Add salt and pepper to each side. Heat 2 tsp. olive oil in a medium pan over medium-high heat. Once hot, add patties and cook until a nice brown sear forms, about 3-4 minutes per side. Transfer patties on the second prepared baking sheet and cook on top rack of oven for 4-5 minutes or until burgers reach a minimum internal temp of 165 degrees. Top with cheese slices and return to oven to bake for 1 minute, or until cheese is melted.
Plate the Dish
If desired, toast or warm pretzel buns in oven while burgers are cooking. Place turkey burger on bottom half of bun. Top with baby arugula, tomato, and pickled onions, plus other half of bun. Arrange sweet potato wedges on the side.
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