Turkey Patties Oriental Recipes

ASIAN TURKEY BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. In a nonstick skillet coated with cooking spray, cook turkey over medium heat for 6-8 minutes on each side or until a thermometer reaches 165°.

ASIAN TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and pepper in a bowl; shape into 4 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ASIAN TURKEY BURGERS

Steps:

• Combine the turkey, cilantro, ginger, garlic, carrots, scallions, soy sauce, and jalapeno if using in a bowl. Be careful not to overwork the meat or it will become tough.
• In a small bowl combine the yogurt, sweet chili sauce, lime juice, olive oil, garlic powder, and salt. If possible, make the yogurt sauce earlier in the day and store in the fridge to let the flavors combines.
• Form the meat into four patties and brush with vegetable oil. Grill or cook in a skillet for about 5 minutes per side until cooked through. Serve with yogurt sauce.

ASIAN TURKEY BURGERS

Steps:

• Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
• Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
• In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
• Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.
• Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
• Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

ORIENTAL TURKEY PATTIES

Steps:

• In a mixing bowl, combine ground turkey, 1/4 cup sweet and sour sauce, water chestnuts, green onions, and salt/pepper to taste.
• Shape mixture into 4 patties (about 1/2-inch thick).
• Place patties on rack in broiler pan (spray rack with cooking spray).
• Broil 3-inches from heat for about 12-16 minutes, turning once or until no longer pink in the center.
• Serve patties with noodles and additional sweet and sour sauce.

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.

THAI SPICED TURKEY PATTIES WITH NOODLE SALAD

Steps:

• Heat the grill to Medium. Put the turkey in a food processor and pulse until minced. Add the lemongrass, garlic and lime zest, and half the soy sauce, coriander and chilli, then pulse again until combined. Tip the mix into a bowl and add some black pepper. Shape into 8 patties, then transfer to a non-stick baking tray and grill for 3-4 mins each side, until cooked through.
• Meanwhile, soak the noodles following pack instructions, then drain and add the vegetables, the remaining soy sauce and the lime juice. Toss well, divide between plates and sprinkle with the remaining coriander and chilli. Serve with the turkey patties and some sweet chilli sauce for dipping, if you like.

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.

ASIAN TURKEY PATTIES AND VEGETABLES

Steps:

• Grate 1 teaspoon peel from orange. Peel orange; discard peel. Cut orange into thin wedges or slices.
• Mix stir-fry sauce, brown sugar and orange peel.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet about 3 minutes on each side or until light brown.
• Move turkey to one side of skillet. Add stir-fry sauce mixture and vegetables to other side of skillet; stir well to coat vegetables with sauce.
• Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes; stirring occasionally, until vegetables are crisp-tender. Stir in orange wedges. Serve turkey topped with vegetable mixture.

THAI-STYLE TURKEY BURGERS

Steps:

• Whisk egg and soy sauce together in a bowl; add cilantro, green onions, ginger, garlic, salt, and pepper. Mix turkey and bread crumbs into mixture and mix well; form into 4 patties.
• Heat a large non-stick skillet over medium heat. Place patties in the hot skillet; cover skillet and cook, turning once, until burgers are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).