Glazed Gingery Turkey Patties
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Glazed Gingery Turkey Patties

Glazed Gingery Turkey Patties

with Mushroom Teriyaki & Carrot-Zucchini Jumble

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!

Calorie Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

9 ounce


1 unit

Yellow Onion

1 unit


1 thumb


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


1 tablespoon

Sesame Seeds

(Contains Sesame)

Not included in your delivery



1 tablespoon

Cooking Oil

½ tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories530 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate45 g
Sugar27 g
Dietary Fiber6 g
Protein33 g
Cholesterol110 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Large Pan
Small Bowl


Start Prep

• 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.

Roast Veggies

• 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.

Finish Prep

• 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!).

Cook Patties

• 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.

Make Sauce & Coat Patties

• 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°.