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 Dec 2025- Flavor: Many loved the unique Asian-inspired flavors, especially the ginger-ponzu turkey patties and sweet chili mayo 🍲.
- Ease of prep: Quick and simple to make, with most finding it an easy 30-minute meal perfect for weeknights.
- Suggestions: Consider adding less ginger if sensitive; some preferred making meatballs or flatter patties for better texture.
- Portions: Several wished for more veggies, particularly the popular broccoli-cabbage salad; a few found it light overall.
- Texture: Some found the turkey patties too soft or mushy; cooking longer or adding an egg might help bind them.
