Turkey Patties with Arugula Pea Salad (Printable version)

Savory spiced turkey patties paired with a crisp arugula, pea, and mint salad for a light yet satisfying gluten-free meal.

# What you need:

→ Turkey Patties

01 - 1.1 pounds ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 egg
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - 2 tablespoons olive oil

→ Arugula Pea Salad

11 - 4 cups fresh arugula
12 - 1 cup fresh or frozen peas
13 - 1/2 small red onion, thinly sliced
14 - 8 cherry tomatoes, halved
15 - 2 tablespoons fresh mint, chopped
16 - 2 tablespoons extra virgin olive oil
17 - 1 tablespoon lemon juice
18 - Salt and freshly ground black pepper, to taste

# How To:

01 - In a large bowl, combine ground turkey, onion, garlic, egg, parsley, Dijon mustard, smoked paprika, salt, and pepper. Mix until just combined—do not overmix to keep patties tender.
02 - With damp hands to prevent sticking, form the mixture into 8 small patties of equal size.
03 - Heat olive oil in a large skillet over medium heat. Add patties and cook for 4-5 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F. Transfer to a plate and keep warm.
04 - Place arugula, peas, red onion, cherry tomatoes, and mint in a large salad bowl.
05 - In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and pepper until emulsified.
06 - Drizzle dressing over the salad and toss gently to combine. Serve turkey patties hot alongside the arugula pea salad.

# Expert Advice:

01 -
  • The smoky paprika and fresh herbs transform lean turkey into something surprisingly indulgent tasting
  • You get the satisfaction of a hearty meal without that post dinner heaviness that keeps you from evening plans
02 -
  • Overmixing the turkey mixture makes tough, dense patties, so mix just until combined
  • Letting the patties rest for a few minutes after cooking helps them stay juicy when you cut into them
03 -
  • Use a meat thermometer to avoid overcooking, since turkey dries out faster than beef
  • Let the salad sit for just 2 minutes after tossing so the flavors marry without wilting the arugula

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