Glazed Gingery Turkey Patties
with Mushroom Teriyaki & Carrot-Zucchini Jumble
Ah, the humble turkey patty. Simple, adaptable, flavorful—seriously, what’s not to love? In this dish, gingery patties are draped in a tangy-spicy mushroom and sweet soy-gochujang glaze with a bit of butter and a garnish of sesame seeds for crunch. A wholesome jumble of roasted carrots, onion, and zucchini adds color and balance. And, for the ultimate patty trick, you’ll have everything plated in about 30 minutes. Weeknight win!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
1 unit
Yellow Onion
1 unit
Zucchini
1 thumb
Ginger
4 ounce
Button Mushrooms
10 ounce
Ground Turkey
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
1 tablespoon
Cornstarch
1 tablespoon
Sesame Seeds
(Contains Sesame)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
½ tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince one or two wedges until you have 1 TBSP (2 TBSP for 4 servings). Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
• On a baking sheet, toss carrots and onion wedges with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10 minutes. • Once veggies have roasted 10 minutes, remove sheet from oven. Carefully add zucchini and a pinch of salt; toss to combine. • Return to top rack and roast until browned and tender, 15-20 minutes more.
• While veggies roast, peel and mince or grate ginger until you have ½ tsp (1 tsp for 4 servings). Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• In a large bowl, combine turkey*, minced onion, minced ginger, ½ tsp salt (1 tsp for 4 servings), and pepper. Mix gently until thoroughly combined. Form into 6 1½-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to form ½-inch-thick patties. Cook until browned and cooked through, 2-3 minutes per side (for 4, you may need to work in batches). • Turn off heat; transfer patties to a plate. Wipe out pan and let cool for 1 minute.
• Heat a drizzle of oil in same pan over medium heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • While mushrooms cook, whisk together sweet soy glaze, gochujang, half the cornstarch, and ½ cup water (all the cornstarch and 1 cup water for 4 servings) in a small bowl. • Once mushrooms are done, add soy-gochujang mixture and cook, stirring constantly, until thickened, 1-2 minutes. Add cooked turkey patties and ½ TBSP butter (1 TBSP for 4); turn patties to evenly coat. Taste and season with salt and pepper if desired.
• Divide veggie jumble and glazed turkey patties between plates in separate sections. • Spoon any remaining sauce over patties and sprinkle with as many sesame seeds as you like. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
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