Teriyaki Turkey Patties
This recipe has morphed several times, finally settling on what I believe is the best version of these turkey patties...teriyaki style! However, these turkey patties are basically a blank slate, so you could dress them up however you want.
Serve these on top of quinoa with a side of roasted veggies.
(If you have an endomorph body type and are looking to lose weight, skip the quinoa and double up on the veggies.)
1 cup quinoa, rinsed
2 cups chicken stock
2 whole eggs
6 Tbsp old fashioned oats
1 Tbsp honey
1/2 onion, fine minced
1/4 tsp paprika
1/4 tsp ginger
1/4 tsp garlic powder
1 pound ground turkey
Green onions for garnish
Sesame seeds for garnish
1/4 cup reduced sodium soy sauce
1/4 cup honey
1 garlic clove, minced
For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with salt and pepper.
While the quinoa is cooking, in a large bowl combine the eggs, oats, 1 Tbsp honey, onion, paprika, ginger and garlic, stirring well to combine. Use your hands to incorporate the ground turkey into the egg mixture, combining well. Form into small patties about 4 inch wide by 1 inch high.
Spray a nonstick pan will olive oil spray, and heat over medium-low heat. Working in batches, cook the patties until they are golden brown on the bottom and then carefully flip to cook the other side. Transfer to an oven safe plate and place in a warm oven while you cook the rest of the patties.
In a small bowl, combine the soy sauce, 1/4 cup honey and garlic. Heat in the microwave or over the stove until warm.
To serve, place two turkey patties on top of a cupped handful amount of quinoa. Garnish with chopped green onion, sesame seeds and a drizzle of the soy sauce mixture. Serve alongside roasted veggies.
Makes approximately 4 servings.