Cal Smart Middle East-Inspired Turkey Patties
with Mint Tabbouleh and Lemon Aioli
Fresh and herbaceous, tabbouleh is a staple in Lebanese fare! Typically paired with parsley, we've made this version with mint. Together with spiced turkey patties and a lemon aioli, this dish is patio-ready!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 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
Lemon
2 unit
Garlic, cloves
113 g
Baby Tomatoes
132 g
Mini Cucumber
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
Instructions
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 until water returns 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 to chill until ready to use.
Meanwhile, peel, then mince or grate garlic.Quarter cucumbers lengthwise, then cut into 1/4-inch quarter-moons.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) garlic and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
Heat a large non-stick pan over medium-high heat. While the pan heats, form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)When hot, add 2 tsp (1 tbsp) oil, then patties. Pan-fry until patties are cooked through, 3-4 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, to taste, 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 cucumbers, tomatoes, mint and chilled bulgur. (TIP: It's ok 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.
