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Spiced Turkey Patties With Lemony Sauce
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Spiced Turkey Patties With Lemony Sauce

Spiced Turkey Patties With Lemony Sauce

plus Tomato Couscous & Sumac-Roasted Veggies

If you love meatballs and you love burgers, you’re going to go positively batty for these patties! First, you’ll form meatballs from ground turkey, scallions, garlic, parm and our Tunisian-inspired blend of smoky-savory spices. Then, you’ll press the meatballs into juicy patties right in the hot pan to create extra-crispy edges. Meanwhile, lemony sumac-seasoned zucchini and red onion are roasting. Serve it all over tender tomato-scallion couscous, and top the dish off with a tangy, zippy lemon-garlic yogurt drizzle that ties everything together like the boss sauce it is.

Protein Smart
Calorie 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

1 unit

Red Onion

1 unit


1 unit


1 unit


2 unit


1 clove


1 teaspoon


2.5 ounce

Israeli Couscous

(Contains Wheat)

2 unit

Chicken Stock Concentrate

10 ounce

Ground Turkey

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 tablespoon

Tunisian Spice Blend

4 tablespoon


(Contains Milk)

Not included in your delivery



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories610 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate55 g
Sugar12 g
Dietary Fiber6 g
Protein39 g
Cholesterol110 mg
Sodium920 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
Small pot
Large Bowl
Large Pan
Small Bowl



• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; halve crosswise. Thinly slice each piece into long wedges. Halve, peel, and cut onion into ½-inch-thick wedges. Thinly slice scallions, separating whites from greens. Mince garlic. Dice tomato into ½-inch pieces. Zest and quarter lemon.

Roast Veggies

• Toss zucchini and onion on a baking sheet with a large drizzle of oil, half the sumac (all for 4 servings), salt, and pepper. • Roast on middle rack, tossing halfway through, until lightly charred, 15-18 minutes.

Cook Couscous

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and couscous. Cook, stirring, until scallions are softened and couscous is lightly toasted, 2-3 minutes. • Stir in ¾ cup water (1½ cups for 4 servings) and half the stock concentrates. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Keep covered off heat (you’ll finish it in Step 5).

Prep & Cook Patties

• While couscous cooks, in a large bowl, gently combine turkey*, scallion greens, Parmesan, Tunisian Spice Blend, half the garlic, remaining stock concentrate, ¼ tsp salt (½ tsp for 4 servings), and pepper. • Form turkey mixture 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 make ½-inch-thick patties. Cook until browned and cooked through, 2-3 minutes per side. (For 4, cook patties in batches if necessary.)

Finish Couscous & Mix Sauce

• To pot with couscous, add tomato, lemon zest, half the roasted veggies, and a squeeze of lemon juice. Stir to combine; season with salt and pepper. • In a small bowl, combine yogurt, remaining garlic, and juice from one lemon wedge (two lemon wedges for 4 servings). Season with a pinch of salt and pepper.


• Divide turkey patties and couscous mixture between plates. Top couscous with remaining roasted veggies. Drizzle patties with yogurt sauce. Serve with remaining lemon wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165°.