SPICED TURKEY PATTIES WITH MANGO, CILANTRO, AND LEMON MAYONNAISE
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.
WHAT YOU NEED:
For the lemon mayonnaise
- 1 cup mayonnaise
- 2 Tbsp lemon juice
- 1 tsp chopped chives
- 1 tsp chopped dill
For the turkey patties
- 1 1/2 lb raw ground turkey
- 3 scallions, chopped
- 3/4 cup store-bought mango chutney, puréed
- 3 Tbsp chopped cilantro
- 3 Tbsp chopped mint
- 1 lemon, zested
- 2 eggs
- 1/4 cup cornmeal
- 1/2 tsp red pepper flakes
- 1/4 tsp salt, plus extra to taste
- 1/4 tsp pepper, plus extra to taste
- 1–2 Tbsp canola oil
- Cilantro, to garnish
WHAT YOU DO:
- To make the lemon mayonnaise, in a small bowl, combine all ingredients. Mix well. Set aside.
- To make the turkey patties, in a medium bowl, combine all ingredients, except for oil and cilantro. Mix well. Evenly divide the mixture into 8. Shape into patties about 3 inches in diameter.
- 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 5 minutes. Flip and cook for another 4–5 minutes, until juices run clear and internal temperature reaches 165°F.
- Transfer patties to a serving platter. Season with salt and pepper. Set aside to rest for 4 minutes.
- 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 2–3 minutes on each side, until juice run clear. Place in slider buns and serve as an appetizer or canapé.