Despite the fact I rarely use store bought ground meat, and always prefer to grind meat at home, when I saw a package of ground dark turkey meat from Koch’s farms a the store, I decided to still buy it, as I had positive experience with the product (recipe in THIS post).
Bearing in mind that turkey meat is fairly lean and somewhat bland in flavor, I decided, once again, to add some bold flavors to it. Chopped pickled lemon and Harissa paste, added tangy and spicy flavors, while a nice amount of chopped fresh parsley, added color and freshness, and lightened the mixture.
The patties came out juicy and tasty, and were perfect for lunch. Serving them with roasted sweet potatoes, steamed broccoli and green Tahini-parsley dressing, made them even tastier. Try them and enjoy.
Notes:
* Recipe for Tahini-parsley dressing can be found HERE. For roasted sweet potatoes check THIS post.
* If you prefer to serve the patties in burger buns, make them bigger, by creating 4-5 patties from the mixture.
* Pickled lemon can be found in specialty stores or online. I used THIS brand, which is spicier than most. If you use a milder brand, increase the amount of Harissa.
* Harissa paste is a spicy chili condiment. It can be found in many stores, or online. I used THIS brand.
Makes: 6-7
Prep time: 15 minutes
Frying time: 15 minutes
Ingredients:
1 lbs (455 grams) dark ground turkey
2 tsp salt
½ tsp freshly ground four peppers mix
¼ cup plain breadcrumbs
1 egg
2 Tbs pickled lemon (see notes)
1 Tbs Harissa paste (see notes)
½ cup finely chopped parsley
Oil for frying
1. In a medium bowl, mix all the ingredients. Cover and let sit at room temperature for 10 minutes (or keep in the fridge, for up to two hours. Bring to room temperature before frying.)
2. Divide into 6-7 potions, and form each into flat patties. Heat oil for shallow frying in a medium pan, over medium-high heat. Add the patties and fry until golden brown on both sides. Serve immediately.
Where do you get the dark turkey from?
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Koch’s farms: http://www.kochsturkey.com/
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Thanks!!
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Wonderful meal, the patties look great!
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Thank you Nisha, I’m glad you liked the patties. They were very tasty! 🙂
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I remember my first eye-watering contact with Harissa! It was in an oil, so spread out nicely! I can see where its inclusion with the more bland turkey meat might be an improvement over my last experience !!!
Your patties (any kind) are always so appealing! Just the right amount of browning.
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Glad you liked the patties Judi. They turned out so tasty, with the spicy kick from the Harissa and pickled lemon.
Such patties tend to dry quickly, so mild browning is crucial. 🙂
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Homemade turkey burgers are a staple in my freezer. I love them spicy and your version with harissa paste and pickled lemon sounds perfect. I will have to look for the lemon 🙂
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Thank you Judi, I’m glad you liked my version. The pickled lemon has so many uses. I love having it in around. 🙂
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This is a must do….
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Glad to know! Hope you’ll enjoy the dish. 🙂
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Sounds delish Ronit, how do you normally grind your meat? Do you use a real grinder or just a food processor?
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Thank you Myra, I’m glad you liked the dish.
I do prefer to grind meat at home. The quality and freshness is so much better this way. I do have a meat grinder, and also a grinder attachment in my mixer, which I use for large quantities. For smaller quantities, I finely chop the meat in a food processor, with the metal blade. This actually works even better for hamburgers/kebabs.
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Ok, good to know, thanks. I do love the idea of grinding my own meat so you know what exactly is in it 🙂👍
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Exactly! 🙂
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I like turkey top. A lot more than chicken that is very seldom found out of massive production. Turkey is very versatile and i also use it in several differenti ways. I’ll try your recipe, including the parsley-tahini sauce which sound very interesting. Will let you know.
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Thank you Matteo, I’m glad you liked the dish.
Turkey is indeed versatile, and it’s always good to have different options when it comes to protein.
The lemony Tahini-parsley paired beautifully with the patties I hope you’ll enjoy both. I’ll be happy to read your comments. 🙂
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Delicious recipe Ronit… Nemo&Nancy by NemoInCucina!!!
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Thank you Nemo and Nancy, I’m glad you liked the dish. It was very tasty. 🙂
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Mouthwatering!! My husband sometimes cooks turkey patties but it is a little bit dry… Your patties look very good 🙂
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Thank you Chika, I’m glad you liked the patties. Turkey meat tends to dry quickly while cooking, so adding these ingredients to it helps keeping the patties moist. 🙂
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Mmmmm, looks delicious!
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Thank you Angela, I’m glad you liked the dish. It was very tasty. 🙂
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I eat ground turkey pretty often. I’m glad you specified dark meat ground turkey. It’s so much more flavorful and juicy!
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It’s definitely so! Thanks for commenting. 🙂
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Amazing Ronit. Simply love it
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Thank you Tina, I’m glad you liked the patties. They were delicious. 🙂
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Yumm!😋🤤
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Thank you Ashu. 🙂
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Ronit I always live to read very detailed description of your foods. Liked your deep passion in food. The patties sounds very flavourful. Thanks for this share.
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Thank you Sumith, for your thoughtful and kind comment. It means a lot, especially coming from an accomplished chef like you! 🙂
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Super yumm!!! Will try it with some ground chicken that I have!
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Thank you Shy, I’m glad you liked the dish. I’m sure it will be just as tasty with chicken. Hope you’ll enjoy it. 🙂
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I like the Moroccan pickled salt lemons – but when I have seen the pickles you use, I immediately searched for a recipe how to preserve lemon in oil, and I found it! Now these aromatic lemon slices in oil are waiting in my fridge for a tasty use!
Thank you to put my attention on this!
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Thank you Felix, I’m glad you’ve found the post useful. This type of pickled lemon is so tasty, and I use it in many dishes and sandwiches. I hope you’ll enjoy it. 🙂
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The pickled lemon slices in oil which I just prepared, are wonderful and with a great taste!
I already used some: for spare ribs, chopped over a steak, purréed in a dip for asparagus.
It seems I must always have some in my fridge!
https://felix.kitchen/2020/06/03/pickles-zitronen-olivenoel-gewuerze-salzzitronen/
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Sounds good! I’ll check it out. 🙂
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These patties look fantastic! I’ve always wanted to pickle lemons, and this would be a great way to use them if I did. I love what you’ve done here.
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Thank you Jeff, I’m glad you liked the patties. They turned out very tasty, and no doubt the pickled lemon added lots of flavor.
I’m also planning on pickling some soon. Hope you’ll enjoy them as well. 🙂
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I live everything about the sound of this dish, it is very appealing. I’ve not heard of the pickled lemon spread before…it sounds like it is totally different from lemons that have been preserved in salt.
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Thank you Karen, I’m glad you liked the recipe. Pickled lemon spread is made with sweet and hot paprika, so it’s spicier than the ones preserved in salt. If you can’t find it, simply use what you have, and add more Harissa to taste. 🙂
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Thank you for the added information Ronit.
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My pleasure. Hope it helps. 🙂
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YUM. And I happen to have some pickled lemon slices in my fridge! I don’t know anyone who will help me eat these, so I guess they will all be mine!
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Thank you Mimi, I’m glad you liked the recipe. Pickled lemons can be used in so many ways. I’m sure they won’t last too long! 🙂
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These looks so delish.
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Thank you Juliet, it really was! 🙂
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The tahini with parsley sauce looks as good as the patties – I remember you like patties!
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The sauce is one of my favorites and I make it often. It goes really well with such patties, which I do indeed like a lot! 🙂
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