Turkish-Spiced Turkey Patties with Harissa Lemon Crema and Roasted Vegetables

These Turkish-spiced turkey patties are a delicious departure from the usual burger. Served over a bed of roasted sweet potato, bell pepper and zucchini, they’re topped with a tangy, smoky harissa lemon crema that adds a burst of flavor. Crumbled feta cheese finishes the dish with a salty, creamy touch.

This recipe is perfect for a quick weeknight dinner. The patties are juicy and packed with spices, while the roasted vegetables become tender and caramelized. The crema is simple to whisk together and the whole meal comes together in about 30 minutes. It’s a colorful, satisfying dish that’s sure to become a favorite.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potato into 1/2-inch cubes. Core and dice the bell pepper into 1/2-inch pieces. Trim and halve the zucchini lengthwise, then slice into half-moons. Peel and thinly slice the red onion. Mince the garlic.
3. On the prepared baking sheet, toss the sweet potato, bell pepper, zucchini, red onion and garlic with 1 tablespoon cooking oil, 1 teaspoon salt and a pinch of black pepper. Spread in an even layer. Roast for 20-25 minutes, until tender and lightly browned.
4. Meanwhile, in a large bowl, combine the ground turkey, panko breadcrumbs, Turkish spice blend, 1 teaspoon salt and a pinch of black pepper. Mix gently until just combined. Form into 4 equal patties, about 1/2-inch thick.
5. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon cooking oil. Cook the patties for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
6. In a small bowl, whisk together the harissa powder, juice of half the lemon, sour cream and a pinch of salt. Add water 1 teaspoon at a time if needed to reach a drizzling consistency. Set aside.
7. To serve, divide the roasted vegetables among plates. Top with turkey patties. Drizzle with harissa lemon crema and crumble feta cheese over the top. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or lean ground beef work well as substitutes. Adjust cooking time as needed.

Is this recipe gluten-free?

The panko breadcrumbs contain wheat. Use gluten-free breadcrumbs to make it gluten-free.

Can I prepare the patties ahead of time?

Yes, you can form the patties up to a day in advance and refrigerate them. Cook just before serving.