Ginger-Ponzu Turkey 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)
10 ounce
Ground Turkey
1 ounce
Sweet Thai Chili Sauce
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
8 ounce
Broccoli
1 unit
Pho Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
0.21 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Salt
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 mixture 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.
Form turkey mixture into 6 1½-inch balls (12 balls for 4 servings). 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; gently press down with a spatula to form ½-inch-thick patties. (For 4 servings, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.
Once broccoli has finished roasting, transfer to a second large bowl. Add cabbage, dressing, half the scallion greens, and remaining chili sauce. Toss to combine. Season with a pinch of salt and pepper.
Divide turkey patties and broccoli cabbage salad between plates. Drizzle patties with sweet chili mayo and garnish with remaining scallion greens. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the flavorful turkey patties with ginger and ponzu, while the broccoli-cabbage salad was a surprise hit 🍲.
- Ease of prep: Quick and easy to make, though some found forming and cooking the patties a bit messy or tricky.
- Suggestions: Consider baking the patties instead of pan-frying; some preferred raw broccoli in the salad for extra crunch.
- Portions: A few found it light; adding rice or sweet potato fries made it more filling for some.
- Texture: Some felt the turkey patties were too soft or mushy; a coarser grind of meat might improve the texture.
Reviews from our home cooks
This was delicious. I like that the prep was minimal. The cabbage salad with the oven roasted broccoli and the sweet & spicy dressing was so good! Adding the grated ginger to the ground turkey patties gave them a great flavor & The mayo based sweet and sour sauce made them very tasty indeed. This will probably be one I will order again!
I was a little hesitant about the salad, but it was really good - excellent sauce, and a nice mix of textures between the raw cabbage and roasted broccoli. The turkey patties were also very tasty... everything went together very well.
This was unexpected! Loved the ponzu in the patties and the chili mayo. Cabbage slaw is one of our favorite sides. We would definitely get this again. I do think 1/4tsp instead of 1/2tsp salt was enough for the patties.
I loved this! I've never made turkey patties before and they tasted sooooo good with the broccoli/cabbage salad! A terrific taste-sensation! My husband is less a fan of the spice and ginger :(
Really like this one! The cabbage / broccoli salad was full of flavor and healthy, and the turkey patties also tasted great. A nice weekday meal!
The ginger-ponzu turkey mix was full of taste, such that I did not bother to add the sweet chili mayo to it. Ginger sent was disappointingly tiny and incredibly hard to cut up for use. Broccoli roasted fine. Red cabbage blah.
Ginger-Ponzu Turkey Patties were good, but the patties were too salty. The recipe calls for adding 1/2 tsp salt to the turkey, but that could have been left out. The stock concentrate and ponzu sauce were salty enough.
The turkey patties & sauce were excellent, but we could have done without the cabbage. The family are not fans. And I didn't roast the broccoli (too hot in my house already), but I quite liked it steamed with the dressing on it!
Great spicy sauce on Turkey patties and nice salad with cooked broccoli and crispy red cabbage.
Yum! Loved the ginger and sweet Thai pepper sauce with the Turkey patties. The salad was easy and delicious as well!
