Ginger-Ponzu Beef Patties
with Broccoli Cabbage Salad & Sweet Chili Mayo
- Fish
- Soy
- Wheat
- Sesame
- Eggs
Ah, the humble turkey patty. Simple, adaptable, flavorful—seriously, what’s not to love? In this dish, patties are infused with fresh ginger and tangy ponzu sauce, then drizzled with a sweet chili mayo and garnished with scallions. On the side, roasted broccoli and red cabbage are tossed with chili sauce and sesame dressing for a crunchy, colorful salad. And, for the ultimate patty trick (see what we did there?), you’ll have everything plated in about 30 minutes. Weeknight win!
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 ounce
Sweet Thai Chili Sauce
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
8 ounce
Broccoli
10 ounce
Ground Beef
1 unit
Pho Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.
Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 12-15 minutes.
Meanwhile, in a small bowl, combine mayonnaise with half the chili sauce (you’ll use the rest later). Add water 1 tsp at a time until sauce reaches a drizzling consistency.
In a large bowl, combine turkey*, ginger, scallion whites, ponzu, stock concentrate, panko, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Mix gently until thoroughly combined.
Form into six 1½-inch balls (12 balls for 4). TIP: Rub hands with a little oil first to prevent sticking.
Heat a drizzle of oil in a large pan over medium-high heat. Add turkey mixture; gently press down with a spatula to make ½-inch-thick patties. (For 4, cook in batches if necessary.) Cook patties until browned and cooked through, 2-3 minutes per side.
In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens, and remaining chili sauce. Season with a pinch of salt and pepper.
Divide patties and salad between plates. Drizzle patties with sweet chili mayo and garnish with remaining scallion greens. Serve.
