Ginger-Ponzu Turkey Patties
with Broccoli Cabbage Salad & Sweet Chili Mayo
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
8 ounce
Broccoli Florets
1 thumb
Ginger
2 unit
Scallions
2 tablespoon
Mayonnaise
(ContainsEggs)1 ounce
Sweet Thai Chili Sauce
(ContainsSoy)10 ounce
Ground Turkey
12 milliliters
Ponzu Sauce
(ContainsSoy, Fish, Wheat)1 unit
Pho Concentrate
¼ cup
Panko Breadcrumbs
(ContainsWheat)4 ounce
Shredded Red Cabbage
1.5 ounce
Sesame Dressing
(ContainsSoy, Wheat)Not included in your delivery
2 teaspoon
Cooking Oil
Kosher Salt
Pepper
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets 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 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Mix gently until thoroughly combined. • Form into 6 1 1⁄2-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 1⁄2-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.