Ginger Ponzu Turkey Patties with Broccoli Cabbage Salad and Sweet Chili Mayo

These ginger-ponzu turkey patties are a quick and flavorful weeknight dinner that comes together in just 30 minutes. Infused with fresh ginger and tangy ponzu sauce, the patties are pan-seared until golden and juicy, then finished with a drizzle of sweet chili mayo and fresh scallions.

On the side, a crunchy salad of roasted broccoli and shredded red cabbage is tossed with a sesame dressing and a hint of chili sauce, creating a colorful and satisfying contrast. It’s a balanced, delicious meal that’s sure to become a regular in your dinner rotation.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.21 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1 tablespoon (2 tablespoons for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.
2. Toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise with half the chili sauce (you’ll use the rest later). Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. In a large bowl, combine turkey, ginger, scallion whites, ponzu, stock concentrate, panko, salt (we used ½ teaspoon; 1 teaspoon for 4 servings) and pepper. Form turkey mixture into 6 1½-inch balls (12 balls for 4 servings). Tip: Rub hands with a little oil first to prevent sticking.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add turkey balls; gently press down with a spatula to form ½-inch-thick patties. (For 4 servings, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.
5. Once broccoli has finished roasting, transfer to a second large bowl. Add cabbage, dressing, half the scallion greens and remaining chili sauce. Toss to combine. Season with a pinch of salt and pepper.
6. Divide turkey patties and broccoli cabbage salad between plates. Drizzle patties with sweet chili mayo and garnish with remaining scallion greens. Serve.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute. Adjust cooking time as needed to ensure it’s cooked through.

Can I make the patties ahead of time?

Absolutely. Form the patties and refrigerate them up to a day in advance. Cook just before serving.

What can I use instead of ponzu sauce?

A mix of soy sauce and lemon juice (2:1 ratio) can mimic ponzu’s tangy flavor.