Dark turkey meat is one of my favorites for burgers or patties. It is more flavorful than the breast, lighter than beef, and absorbs flavors easily. However, as it can get dry quite easily, it works better with a short time of cooking, which is why mini-patties is a good choice when using it.
To add more flavors and interesting textures to the meat, I’ve added a mix of chopped scallions and parsley, for their fresh herbal flavor and color, roasted almonds and Parmesan cheese, for their flavor and texture, and yet another layer of protein; breadcrumbs and a small amount of water and baking soda, which added more moisture and softer texture to the meat.
I also seasoned the mixture with small amounts of Dijon mustard, ketchup, Tamari sauce and Gochujang paste, with each contributing its unique flavor.
These tasty patties can be served on their own, with a quick and colorful salad of endive and cherry tomatoes, as I have done here; in mini burger buns, with green Tahini sauce, as shown further down, or in any other way you prefer. Try them and enjoy.
* Roasted and salted Spanish Marcona almonds have a rich delicate buttery flavor. They are available in specialty store or online. However, any other roasted salted almonds can be used instead.
Prep time: 20 minutes
Chilling time: 1 hour
Frying time: 15 minutes
5 scallions, trimmed and coarsely chopped
1 celery stalk, from the inner part, coarsely chopped
1 large handful of fresh parsley, washed and dried
¼ cup salted Marcona almonds (see notes)
¼ cup Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
1 tsp salt
½ tsp freshly grated four peppers mix
16 oz (455 grams) ground dark meat turkey (see notes)
3 Tbs water
½ tsp baking soda
1 Tbs whole grain Dijon mustard
1 Tbs ketchup
1 Tbs Tamari sauce (or soy)
½ tsp Gochujang paste
Oil for shallow frying
For serving (optional):
Cherry tomatoes, endive, roasted almonds, lemon wedges, olive oil
1. Place the scallions, celery and parsley in a food processor bowl, fitted with the metal blade, and process to a fairly coarse consistency. Transfer into a medium bowl.
2. Add the almonds into the food processor bowl, and process coarsely. Add to the bowl, along with the breadcrumbs, cheese, salt and pepper. Mix well.
3. Add the turkey meat, water and baking soda, and mix well. Add the mustard, ketchup, Tamari sauce, and Gochujang paste, and mix again.
4. Cover the bowl and place in the fridge for 1 hour, to let the flavors develop. When ready to fry, bring the mixture to room temperature. Create 18-19 ping-pong size balls from the meat mixture, and press to flatten them.
5. Preheat oil for shallow frying in a large frying pan, over medium-high heat. Pan-fry the patties until they brown on one side, and flip over, to cook from the other side, about 5-6 minutes. Serve warm.
Another serving option, in mini-burger buns, seasoned with Green Tahini Sauce: