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

These ginger ponzu turkey patties are a quick and flavorful dinner solution. The patties are infused with fresh ginger and tangy ponzu sauce, then drizzled with a sweet chili mayo and garnished with scallions. On the side, roasted broccoli and red cabbage are tossed with chili sauce and sesame dressing for a crunchy, colorful salad.

Perfect for busy weeknights, this dish comes together in about 30 minutes. The combination of savory turkey, zesty ginger and tangy ponzu creates a delightful flavor profile, while the sweet chili mayo adds a touch of heat and sweetness. Serve with the vibrant broccoli cabbage salad for a complete meal that’s both satisfying and nutritious.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 sauce reaches a drizzling consistency.
4. 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. Mix gently until thoroughly combined. Form into six 1½-inch balls (12 balls for 4 servings). 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 turkey mixture; gently press down with a spatula to make ½-inch-thick patties. (For 4 servings, cook in batches if necessary.) Cook patties until browned and cooked through, 2-3 minutes per side.
5. In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens and remaining chili sauce. Season with a pinch of salt and pepper.
6. Divide patties and 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 for ground turkey in this recipe.

How do I store leftovers?

Store leftover patties and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet or microwave.

Can I make the patties ahead of time?

Yes, you can form the patties up to a day in advance and refrigerate them until ready to cook.