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Shawarma Turkey Burgers

Shawarma Turkey Burgers with Roasted Tomatoes, Tahini, and Chickpea Salad

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You know we can never resist a mashup, and once we thought to combine the aromatic flavors of shawarma with that American classic—the burger—we knew we’d struck culinary gold. We’re swapping in turkey for the traditional beef here, and flavoring it with cumin, paprika, and a little cayenne pepper. Served with sweet roasted tomatoes, creamy tahini, and a garlicky chickpea salad, this is a new kind of burger you won’t be able to resist.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 930
    • Protein 52g
    • Total Carb 81g
    • Total Fat 50g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • tahini
      • 1/4 cup
      • tahini
    • lemon
      • 1
      • lemon
    • honey
      • 1 packet
      • honey
    • brioche buns
      • 2
      • brioche buns
    • plum tomato
      • 4 ounces
      • plum tomato
    • chickpeas
      • 1 cup
      • chickpeas
    • ground cayenne pepper
      • 1/8 teaspoon
      • ground cayenne pepper
    • romaine heart
      • 1
      • romaine heart
    • ground turmeric
      • 1/4 teaspoon
      • ground turmeric
    • smoked paprika
      • 1/2 teaspoon
      • smoked paprika
    • yellow onion
      • 1
      • yellow onion
    • ground cumin
      • 1 teaspoon
      • ground cumin
    • garlic
      • 1 clove
      • garlic
    • ground turkey
      • 12 ounces
      • ground turkey
    • sliced dill pickles
      • 1/4 cup
      • sliced dill pickles

    What You’ll Need

    • black pepper
    • olive oil
    • kosher salt
    • baking sheet
    • 12" large pan with lid

    Allergens

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450ºF. Slice buns open horizontally, if they arrived whole. Pull off 2 large romaine leaves, rinse, and set aside for serving. Halve remaining romaine lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse tomato and thinly slice. Halve lemon. Peel onion and cut into small dice. Rinse chickpeas and pat dry with paper towel, then place on a baking sheet.

    2. Roast Chickpeas and Tomato

      Roast Chickpeas and Tomato

      Toss chickpeas on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Spread in a single layer on 1 half of sheet. On other half, toss tomato with ¼ teaspoon spice mix, ½ tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer. Roast until chickpeas are browned and tomato is soft, 10 minutes. Then, transfer tomato to a plate. Return chickpeas to oven to finish crisping, 5-7 minutes more.



    3. Prepare Garlic and Toast Buns

      Prepare Garlic and Toast Buns

      While chickpeas and tomato roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until a paste forms, then place in a large bowl and set aside for making dressing. Arrange buns cut-side down in a large pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates.

    4. Form Burgers

      Form Burgers

      Return pan from buns to medium heat with 1 tablespoon olive oil. When oil is shimmering, add onion and cook, stirring, until soft, about 5 minutes. Transfer onion to a separate large bowl (reserving pan) and season with remaining spice mix, ½ teaspoon salt, and pepper. Add turkey. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

    5. Cook Burgers

      Cook Burgers

      Place pan from onion over medium-high heat and add 1½ tablespoons olive oil. When oil is shimmering, add burgers and sear until browned on bottom, 3-4 minutes. Flip burgers, then reduce heat to medium and cover pan. Sear until cooked through and no longer pink, 5-6 minutes more. Meanwhile, add tahini, half of honey, juice of ½ lemon, 2 tablespoons olive oil, and 2 tablespoons water to bowl with garlic paste, and whisk to combine.

    6. Plate Shawarma Burgers

      Plate Shawarma Burgers

      Season dressing with ⅛ teaspoon salt and pepper. Layer burgers with a spoonful of tahini dressing, then roasted tomato, then pickles, then romaine leaves. Pat sliced romaine dry and add to bowl with remaining dressing, along with chickpeas. Toss to coat. Serve shawarma turkey burgers with chickpea salad, and dig in!

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