Spiced turkey patties with mango, cilantro, and lemon mayonnaise

By Corbin Tomaszeski
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Ground turkey may seem yawn inducing, but these patties are not. When working with ground meat, it’s important to understand that more fat means more flavor. Because turkey is very lean, you need to consider ways of adding fat (like the lemon mayonnaise in this recipe) to brighten up the meat.

SERVES
2
 TO
4
TOTAL TIME

Ingredients

LEMON MAYONNAISE

  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped dill

TURKEY PATTIES

  • 1 1/2 lb raw ground turkey
  • 3 scallions, chopped
  • 3/4 cup store-bought mango chutney, puréed
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped mint
  • 1 lemon, zested
  • 2 eggs
  • 1/4 cup cornmeal
  • 1/2 tsp red pepper flakes
  • 1/4 teaspoon salt, plus extra to taste
  • 1/4 teaspoon pepper, plus extra to taste
  • 1–2 tablespoon canola oil
  • Cilantro, to garnish

Directions

  1. To make the lemon mayonnaise, in a small bowl, combine all ingredients. Mix well. Set aside.
  2. To make the turkey patties, in a medium bowl, combine all ingredients, except for oil and cilantro. Mix well. Evenly divide the mixture into eight. Shape into patties about three inches in diameter.
  3.  Heat a grill pan over medium heat or preheat the barbecue to 350°F. Lightly oil the grill pan or barbecue grates with oil. Place patties in grill pan or on barbecue and cook for five minutes. Flip and cook for another four to five minutes, until juices run clear and internal temperature reaches 165°F.
  4. Transfer patties to a serving platter. Season with salt and pepper. Set aside to rest for four minutes.
  5. Place a small dollop of lemon mayonnaise on each patty. Garnish with a sprig cilantro and serve.

Variation 1: Brunch Patties with Lemon Mayonnaise, Poached Eggs, and Hollandaise

  1. Top the patties with poached eggs and a dollop of hollandaise sauce.

Variation 2: Turkey Sliders

  1. Make 16 small patties, cook them for two to three minutes on each side, until juice run clear. Place in slider buns and serve as an appetizer or canapé.

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