Recipe by Michele Quigley
"Economical ground turkey takes well to a variety of flavors. Blended with different seasonings and quickly pan fried, it is an entree you can get to the table in minutes. Serve on hamburger buns with lettuce and sliced tomatoes."
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fine dry bread crumbs
minced green onions
minced fresh ginger root
chopped fresh parsley
I have been making Turkey Patties for a number of years. This is a good addition to anyone's recipe box. HOWEVER, I always add very finely chopped mushrooms to the mixture. This adds the needed moisture to the pattie, as well flavor.
not good flavor at all.
I thought this was very good, I added 1/2 cup of water and put it in the refrigerator for 1/2 hour to let the bread crumbs absorb the water, otherwise it will come out dry also it let the the flavors blend. I changed the soy sauce to light soy, the egg to egg beaters. It was a really good change from beef.
I found this recipe when I wanted to use up the last of my green onions and some ground turkey. It was so good, full of flavor and far from dry (even when reheated). I did add a tablespoon of water becuase I was wary of it being dry. I didn't add any ginger either! And I used Pam instead of oil to cook the patties in a skillet. I served it with brown rice and a vege. IT turned out great! My fiance loved it, and he ain't a fan of ground turkey (becuase the texture is so much different from that of ground beef, but he said the flavor trumped the texture!). My coworkers liked it too, and asked for the recipe. This will be used often in my household!
I thought this was great. I went without the onion (used onion powder) and used ground ginger instead of the ginger root, and added some ground mustard - skipped the parsley. Very pleased with the results. Think I could get my family to actually eat ground turkey with this recipe, and that's saying alot.
These were delicious! I read the other reviews and if your gonna use turkey, you gotta use a little olive oil in the pan, so they don't dry out, especially if you use all turkey breast. And be careful not to overcook. I used ginger paste from the jar and dried minced onion instead of fresh. There were no leftovers.
This was a FABULOUS new way to use ground turkey! My whole family absolutly enjoyed every bite! Fresh flavors of garlic and ginger really make this an eye opener! Thank you so much for the new idea! We've made it twice since I found this recipe 1 week ago!
I just made these and I think the flavors hold a lot of promise. I can't speak to the texture because I made mine super soft for my toddler by adding milk-soaked bread. Despite the fact that I doubled the garlic, added a small amount of salt, pepper, and sesame oil, they were still a bit bland. The next time I make this I am going to add more of all the flavor ingredients I used this time (garlic, ginger, soy sauce, sesame oil, pepper, and salt). By the way, for those of you that find the meat dry, you might want to try a trick suggested by Cook's Illustrated: add 1/2 cup of ricotta cheese for each 1.25 lbs of 93% lean ground turkey. They say it makes the burgers moist and chewy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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