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

These ginger ponzu turkey patties are anything but ordinary. Infused with fresh ginger and tangy ponzu sauce, they’re juicy, flavorful and come together in about 30 minutes. Paired with a roasted broccoli and red cabbage salad tossed in sesame dressing and chili sauce, every bite is a balance of savory, tangy and sweet.

Drizzle the patties with a sweet chili mayo and garnish with scallions for a finishing touch. It’s a complete meal that’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 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

16 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). 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, 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.

What can I use instead of ponzu sauce?

You can substitute ponzu with a mixture of soy sauce and a splash of lemon or lime juice.

How do I store leftovers?

Store leftover patties and salad separately in airtight containers in the refrigerator for up to 3 days.