Turkey Patties with Mint Crema

Grilled Turkey Patties with Mint Crema

I really got into making my own patties this spring/summer. Beef, pork, turkey… whatever I had on hand. This recipe is something that I came up with while I was in Nashville on a smokin’ hot summer night. The patties are lean with Turkey meat and the cool mint crema is the perfect match. Remember- ground turkey doesn’t need as long to cook as pork and beef so watch your doneness on these babies. Nothing worse than a dry meat patty.

Ingredients:Screen-Shot-2015-07-27-at-6.55.59-PM

Patties:

1 lb Ground Turkey

1 Clove of Garlic

1/2 Cup Bread Crumbs

1/4 Cup Sour Cream

1 Egg

1/3 Cup Fresh Parsely

1/4 tsp Sea Salt

1/2 tsp Chili Powder or Cayenne

Arugula Salad:

2 Cups Fresh Arugula

2 tbs Olive Oil

2 tbs White Wine Vinegar

1/2 Clove of Garlic

Pinch of Salt and Pepper

Pinch of Fresh Parsley

Mint Crema:

1 Cup Sour Cream

5 Fresh Mint Leaves

1/2 tsp Lemon Juice

Grilled Tomato:

2 Whole Organic Tomatoes

1 tsp Olive Oil

Salt and Pepper

Prep the Mint Crema, Grilled Tomatoes and Arugula Prior to making the patties.

For the Mint Crema, chop the Fresh Mint Leaves and add to the Sour Cream. Add Lemon Juice. Set aside in fridge.

Slice the Tomatoes and drizzle with Olive Oil and season with Salt and Pepper. Set aside.

Prep the Arugula dressing but do not mix it into the lettuce until you’re ready to plate. Finely chop the Garlic and add to the Olive Oil and White Wine Vinegar. Add in Parsley, Salt and Pepper. Set aside with Arugula in a separate bowl.

For the patties, put the Ground Turkey into a large plastic bowl and push up against the sides to mimic the shape of the bowl. This allows all your ingredients to mix properly without making the breadcrumbs soggy (eww). Add the Egg, Sour Cream, Fresh Parsley, chopped Garlic, Chili Powder or Cayenne, Sea Salt and saving the Bread Crumbs for last. Mix thoroughly. Roll into golf ball size then flatten into a hockey puck shape.

Grill the patties for 4 minutes on one side, just enough to get a slight browning. Flip and grill for a remaining 3 minutes. DO NOT over cook the patties. If you’re unsure, take one out and slice it down the middle. It should be mostly white with the slightest pink hue (but not translucent). Grill the tomatoes once you flip the patties. They don’t take very long.

Assemble the a patty on a **warmed plate, top with the mint crema, then arugula (with dressing) and finally a grilled tomato.

Enjoy!

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