Cal Smart Middle Eastern-Inspired Double Turkey Patties
with Mint Tabbouleh and Lemon Aioli
Fresh and herbaceous, tabbouleh is a staple in Lebanese fare. Typically made with parsley, we've adapted this version with mint. Paired with spiced turkey patties and lemon aioli, this dish is patio-ready!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
1 tbsp
Chicken Stock Powder
(Contains Soy)
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
56 g
Baby Spinach
7 g
Mint
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
5 tsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 2/3 cup (1 cup) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat. Meanwhile, chill a large plate in the freezer.Once boiling, stir in bulgur, then return to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min. Fluff bulgur with a fork, then transfer to the chilled plate. Toss a few times to help bulgur cool.Set aside in the fridge until ready to use.
Meanwhile, peel, then mince or grate garlic.Roughly chop spinach.Pick mint leaves from stems, then thinly slice.Zest, then juice lemon.Halve tomatoes.Add turkey, panko, Shawarma Spice Blend, remaining stock powder, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) garlic to a medium bowl. Season with pepper, then combine.
Heat a large non-stick pan over medium heat. While the pan heats, form mixture into eight 1/2-inch-thick patties (16 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)When the pan is hot, add 2 tsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-6 min per side.**
Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Season with salt and pepper, then stir to combine.
Add remaining garlic, 2 tsp (4 tsp) lemon juice and 1 tbsp (1 1/2 tbsp) oil to a large bowl, then whisk to combine.Add spinach, tomatoes, mint and chilled bulgur. (TIP: It's okay if bulgur is still a little warm.) Toss to combine. Season with salt and pepper, to taste.
Divide tabbouleh between bowls.Arrange turkey patties on top, then dollop lemon aioli over patties.
