Turkey Patties Food

SEASONED TURKEY PATTIES

Steps:

• Mix all ingredients.
• Shape into four or five 1/2 inch thick patties.
• Prepare on stovetop.
• Cook 4 minutes each side.
• For microwave cook 2 minutes each side.
• Occasionally brush with broth, butter or barbecue sauce.

ACTUALLY DELICIOUS TURKEY BURGERS

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

GROUND TURKEY OR CHICKEN PATTIES

Steps:

• In a large bowl, mix ground turkey or chicken, crushed crackers, onion flakes, poultry seasoning, garlic salt or garlic powder, thyme, and black pepper.
• Shape into six patties each about 1/2 inch thick and 3 inches in diameter or other size as desired. Adjust cooking time if changing size or thickness of patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties and cook on all sides for a total of 10 minutes or until nicely browned and internal temperature reaches 160 degrees Fahrenheit on an instant-read thermometer. Or,cut into one cooked patty to make sure it is no longer pink inside.

SPICED TURKEY BURGERS

Steps:

• In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties.
• Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle.

EASY TURKEY BURGERS

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

TURKEY BURGERS

Steps:

• Combine the 1st six ingredients in a bowl. Blend in the cheese.
• Form into 4 patties.
• Spray a frying pan with cooking spray.
• Cook patties until done.
• Serve on hamburger buns with lettuce and tomatoes.

NO FAIL, AMAZING TURKEY BURGERS!

Steps:

• Combine all ingredients in a medium bowl; form into 4 patties.
• Dust each patty with flour, shaking off the excess. This helps you form a crust on the burger and they won't fall apart as easily.
• Cook on a skillet or a BBQ stone - NO grills!- turning once, until the burgers reach an internal temperature of 180 degrees F.
• Let rest briefly, then serve.

WHOLE30 CAULIFLOWER MASH AND TURKEY PATTIES

Steps:

• Preheat the oven to 200 degrees F.
• For the cauliflower mash: Combine the florets, water, stock, garlic and 2 teaspoons salt in a 4-quart or medium saucepan. Bring to a boil and then reduce the heat to a simmer and cook until the cauliflower is very tender, 12 to 15 minutes.
• Meanwhile, make the turkey patties: Combine the turkey, rosemary, poultry seasoning, salt, ground mustard, black pepper and crushed red pepper in a medium bowl. Mix together then form into 4 patties.
• Heat a large cast-iron skillet over medium heat until hot. Add the oil and swirl to coat the bottom of the skillet. Add the patties and cook until golden brown and cooked through, 5 to 6 minutes per side. Place on a rimmed baking sheet and keep warm in the oven until ready to serve. Set the skillet aside.
• By this time the cauliflower should be cooked through and tender. Using a mesh spider or slotted spoon, scoop the florets and garlic cloves into a food processor, shaking off as much liquid as possible. Process until smooth and creamy. Taste for seasoning and add salt and black pepper as needed.
• For the kale: Melt the ghee in the same cast-iron skillet over medium heat. Add the kale, salt, black pepper and crushed red pepper. Cook, tossing occasionally, until the kale is softened but not mushy, 5 to 6 minutes.
• For each serving, place a large spoonful of cauliflower mash on a plate or in a shallow bowl and sprinkle with chives. Add a turkey patty and 1/4 of the kale and serve with a lemon wedge.

TURKEY BURGERS

Steps:

• Mix together: To a mixing bowl add turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs. Using a fork, mix together-try not to mix it too much.
• Shape into 4 patties about ½ inch thick- they will be really moist.
• Use your thumb to make a depression in the center of each patty. If grilling, place the patties on a parchment lined plate and freeze for 20 minutes.

TURKEY BRATWURST PATTIES

Steps:

• Combine all ingredients except spray and mix well.
• Divide the mixture into 8 equal portions, shaping each into a 1/2 inch thick patty.
• Heat a large nonstick skillet over med high.
• Coat with spray.
• Add 4 patties; cook 4 minutes on each side or until done.
• Repeat procedure with spray and remaining patties.
• Serve with rye bread and spicy mustard.

TURKEY PATTIES ORIENTAL

Steps:

• Combine turkey, bread crumbs,egg and garlic salt. Form into patties.
• Heat oil in a large skillet over medium-high heat. Saute patties about 3 minutes on each side or until browned.
• While patties cook, combine broth, soy sauce, cornstarch, sugar, vinegar, and black pepper. When both sides are browned, pour sauce mixture over patties and bring to a boil, stirring occasionally. Reduce heat and add celery, onion and green pepper. Simmer, covered, 6 minutes. Season to taste with salt & pepper and add tomatoes. Simmer another 2 to 3 minutes, or until done. Enjoy.

TURKEY CURRY PATTIES

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

AIR FRYER TURKEY BURGERS

Steps:

• In a large mixing bowl, stir together all the ingredients. I think using the hands is easier but you can use a fork if you prefer.
• Remove from the fridge and form into three 165-gram balls, being careful not to overwork the meat.
• Shape the balls into about 1" thick (and 1/2" wider than the hamburger buns) patties. You don't need to squash the meat together or overwork the meat, but the patties should have the same thickness.
• Use your thumb to make an indentation in the center of each patty, to prevent the patties from puffing up like meatballs.
• Preheat the air fryer to 360 °F (183 °C). Spray the air fryer basket with oil.
• Place the patties in the basket. They shouldn't be touching.
• Cook for 8 minutes, flip and fry another 8-11 minutes or until a thermometer inserted in the middle of a patty is 165 °F (74 °C).
• Turn the heat off, put the cheese on and let it sit in the air fryer for a minute or two or until slightly melted.
• Add to the bun with the toppings.
• Refrigerate leftovers in an airtight container for up to 3 days.

TURKEY BURGERS

Steps:

• Using tongs, grill the poblano on the stovetop until the skin is blackened. Place in a paper or plastic bag and set aside to cool for about 20 minutes.
• Remove the skin and seeds from the poblano under running water, then dice.
• Add the dark and light meat ground turkey to a bowl. Add the poblano, jalapeno, salt and pepper. Drizzle in the olive oil and mix together. Form the mixture into 10 to 12 patties.
• Heat a grill or grill pan to medium high and cook the burgers until charred and golden on the outside and cooked all the way through, 5 minutes per side. Toast the buns cut-side down on the grill until golden, a couple of minutes.
• Serve the burgers in the buns (or wrap in lettuce leaves) with sliced tomato, red onion, lettuce, mustard, mayonnaise and ketchup.

TURKEY PATTIES

Steps:

• In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties.
• Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.

TURKEY SAUSAGE PATTIES

Steps:

• Turkey sausage is great because it's lean. However, it's a little less flavorful so you need to season it well. Combine all ingredients and make into patties that are not too big, and be careful not to overcook them.;

TURKEY BURGERS

Steps:

• For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
• For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

TURKEY SAUSAGE PATTIES WITH APPLE

Steps:

• Combine turkey (or chicken), diced apple, spices, salt, and pepper in a mixing bowl. Mix thoroughly with a large spoon or your hands.
• Using wet hands, form meat mixture into 12 small patties (Thin is good because they will shrink and fatten up in the pan a bit).
• Heat a large skillet over medium-high heat. When the skillet is hot, add oil/fat (about ½ Tbsp. per batch of patties, depending on the size of your pan and whether or not it's non-stick).
• Add the patties to the pan, being careful not to overcrowd them or it's difficult to flip them and they won't brown as well. Cook for about 4-5 minutes per side until browned and no longer pink in the center.
• Remove patties to a plate lined with a paper towel and repeat with remaining oil and turkey mixture.
• Store in a covered container in the refrigerator for up to 4 days - may be frozen for longer storage.