Glazed Gingery Turkey Patties
with Mushroom Teriyaki & Carrot-Zucchini Jumble
- Sesame
- Soy
- Wheat
- Milk
Ah, the humble turkey patty. Simple, adaptable, flavorful—seriously, what’s not to love? In this dish, gingery patties are draped in a tangy-spicy mushroom and sweet soy-gochujang glaze with a bit of butter and a garnish of sesame seeds for crunch. A wholesome jumble of roasted carrots, onion, and zucchini adds color and balance. And, for the ultimate patty trick, you’ll have everything plated in about 30 minutes. Weeknight win!
Ingredients
9 ounce
Carrots
1 unit
Yellow Onion
1 unit
Zucchini
1 thumb
Ginger
4 ounce
Button Mushrooms
10 ounce
Ground Turkey
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
1 tablespoon
Cornstarch
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
½ tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince one or two wedges until you have 1 TBSP (2 TBSP for 4 servings). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
• On a baking sheet, toss carrots and onion wedges with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10 minutes. • Once veggies have roasted 10 minutes, remove sheet from oven. Carefully add zucchini and a pinch of salt; toss to combine. • Return to top rack and roast until browned and tender, 15-20 minutes more.
• While veggies roast, peel and mince or grate ginger until you have ½ tsp (1 tsp for 4 servings). Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• In a large bowl, combine turkey*, minced onion, minced ginger, ½ tsp salt (1 tsp for 4 servings), and pepper. Mix gently until thoroughly combined. Form into 6 1½-inch meatballs (12 meatballs 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 meatballs; gently press down with a spatula to form ½-inch-thick patties. Cook until browned and cooked through, 2-3 minutes per side (for 4, you may need to work in batches). • Turn off heat; transfer patties to a plate. Wipe out pan and let cool for 1 minute.
• Heat a drizzle of oil in same pan over medium heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • While mushrooms cook, whisk together sweet soy glaze, gochujang, half the cornstarch, and ½ cup water (all the cornstarch and 1 cup water for 4 servings) in a small bowl. • Once mushrooms are done, add soy-gochujang mixture and cook, stirring constantly, until thickened, 1-2 minutes. Add cooked turkey patties and ½ TBSP butter (1 TBSP for 4); turn patties to evenly coat. Taste and season with salt and pepper if desired.
• Divide veggie jumble and glazed turkey patties between plates in separate sections. • Spoon any remaining sauce over patties and sprinkle with as many sesame seeds as you like. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the gingery turkey patties and tangy-sweet mushroom sauce, though some found it too salty or gingery 🍲.
- Ease of prep: Several noted it took longer than expected; consider prepping veggies ahead for a quicker weeknight meal.
- Suggestions: Try adding panko to bind patties; roast veggies less for firmer texture; serve with rice to soak up extra sauce.
- Portions: Some felt meat portions were small; consider doubling turkey or adding a side of rice for heartier appetites.
- Veggies: Customers enjoyed the variety, but a few found plain roasted vegetables bland; try seasoning beyond salt and pepper.
Reviews from our home cooks
Finally - a turkey recipe! Sweet glaze combined wonderfully with the ginger within the poultry. Adequate portions. The only thing I would recommend is a little more mushrooms.
The gingery taste and gentle sweetness combined with the mushrooms, carrots, and zucchini made for a tasty treat. No downside to this item and we'll have it again!
I cooked everything in the oven, except for the sauce on stove top. I put the turkey patties in when it was time to put in the zucchini. I cooked it all for the additional 20 minutes. I removed the patties and put them directly in the sauce as the recipe instructions called for. Everything turned out absolutely delicious. I plan to order this again when it comes up next. And to top it all off, one serving of this entire meal was only seven (7) points on the Weight Watcher plan.
Really like everything about this. The gravy with the mushrooms made the patties taste so good even my 7 year old granddaughter liked them. I like the vegetables as well, and it was nice that the prep was so easy.
The turkey patties were juicy and full of flavor, which is difficult to achieve with ground turkey! I loved this recipe and would make it again.
The turkey had great flavor because of the ginger and onions. Loved the combo of veggies and a lot of them. Was worried it would be spicy with the gochu sauce but it was well balanced.
Way to dress up turkey burger with some ginger and fancy sauce! It's similar to Salisbury steak but with a tangy taste!
The veggies were good and the sauce for the turkey patties was excellent. If I had it to do over, I think I would not have made patties (turkey patties usually end up too dry), but just sauteed the turkey like hamburger meat. My husband drenched everything in the sauce. He was a fan.
Overall disappointed. The mushrooms are the only reason it was 2 stars. A bigger onion. Maybe something to make the Turkey Pattie's tastier. They were really plain
This meal was absolutely delicious. The turkey patties were juicy and had so much flavor. The veggies were very good, too. This is a winner dinner.
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