Spiced turkey patties with mango, cilantro and lemon mayonnaise

By Your Morning
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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
4
TOTAL TIME

Ingredients

For the lemon mayonnaise:

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

For the turkey patties:

  • 680 grams 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 teaspoon red pepper flakes
  • 1/4 teaspoon salt, plus extra to taste
  • 1/4 teaspoon pepper, plus extra to taste
  • 1–2 tablespoons 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 eight centimeters 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

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

Variation 2: Turkey Sliders

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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