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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the flavorful ginger-ponzu patties and the tasty broccoli-cabbage salad combo 🍲.
- Ease of prep: Simple and quick to make, with some finding it a nice change from rice-based meals.
- Suggestions: Consider sautéing broccoli with cabbage instead of roasting for a quicker option. Try forming as burgers for a different twist.
- Portions: Some found the meal satisfying, while others were still hungry later; adjust portion sizes as needed.
- Texture: A few noted the patties were slightly mushy; try reducing panko or liquid ingredients for a firmer texture.
Reviews from our home cooks
We loved this one's flavor only issue: patties were a little mushy; maybe it was an execution problem, maybe too much panko for the amount of liquid ingredients?
So tasty especially the salad lots of flavor and easy to make.
Really yummy! Made it without roasting the broccoli, just sautéing it with the cabbage and it turned out great.
This was full of flavor but we were still hungry later.
