Spicy Harissa-Glazed Turkey Patties
with Dilly Veggies & Rice
- Wheat
- Milk
Sweet heat in the form of an apricot-harissa glaze will make you and yours go batty for these patties! Juicy ground turkey seasoned with scallions and garlic are pan-smashed into patties and seared to develop beautiful golden-brown edges. Swirl together a bold, savory-sweet mix of harissa powder, apricot jam, and butter to make a tongue-tingling glaze. Add a side of herbaceous dilly roasted carrots and zucchini and a heap of fluffy jasmine rice to round out this meal.
Ingredients
10 ounce
Ground Turkey
1 unit
Apricot Jam
12 ounce
Carrot
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
1 tablespoon
Curry Powder
1 tablespoon
Harissa Powder
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens; mince whites. Pick and roughly chop fronds from dill. • Toss carrots and zucchini on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
• Meanwhile, in a large bowl, combine turkey*, scallion whites, garlic powder, panko, stock concentrate, 2 tsp curry powder, 2 tsp water (4 tsp curry powder and 2 tsp water for 4 servings), salt, and pepper. (Be sure to measure curry powder—we sent more!) Mix gently until thoroughly combined. • Form into 6 1½-inch balls (12 balls 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 turkey balls; 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 servings, you may need to work in batches.) • Turn off heat. Transfer patties to a plate to rest; tent with foil to keep warm. Let pan cool for 1 minute. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-low heat. Add scallion greens and harissa powder; cook, stirring, until fragrant and scallions are bright green, 1-2 minutes. • Stir in apricot jam and 1⁄3 cup water (2⁄3 cup for 4 servings). Simmer, stirring occasionally, until thickened, 2-3 minutes. • Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
• To sheet with roasted veggies, add as much dill as you like; carefully toss to combine. • Divide rice and roasted veggies between shallow bowls in separate sections. Top rice with patties and drizzle patties with harissa glaze. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique spice blend, but some found the harissa overpowering; consider adjusting to taste 🌶️.
- Ease of prep: Simple recipe with easy-to-follow steps, though some had trouble getting the patties to cook evenly.
- Suggestions: Try using less harissa for milder heat; make patties thinner for more even cooking.
- Portions: Rice servings were generous, often yielding leftovers; some wanted more vegetables.
- Texture: Several found the turkey patties dry or mushy; consider adjusting cooking time or adding a binder.
Reviews from our home cooks
I'm so glad I chose this one! The combination of flavors were fantastic and the fresh dill on the veg really gave it that special touch. I don't know if I accidentally got 4 carrots+ 2 small zucchini, but that was the right amount of veg for 2 people.
I used half the amount of Harissa powder because we had never tried it. It created the perfect amount of smoky heat! Delicious dinner!
Good with great sauce. I made the patties smaller and squished them down a little to make them more like patties and cook more evenly.
Very good! We'll be making these again at some point. My only suggestion is they could use more curry powder. We doubled it and it was just right.
I know Harossa is spicy, but this was too spicy and overpowered the flavors in the turkey patties. Next time I will cut the about of harissa in the sauce.
This actually became my favorite meal I've gotten. There was plenty of food, I made about 3 servings which was amazing for my work schedule. It was soooo goood. I want to order this again!
The dill added a really cool sort of buttery flavor to the vegetables even though I didn't use a ton of salt or oil. I might start using it more often to deal with any blandness.
The veggies were fresh, the rice was great and the turkey paired well with the sauce.
This was sooooo yummy! I didn't use much of the apricot jam cause I didn't think it needed it!
The spicy flavor was unexpected but very good. The meal was filling.
