Hot turkey patties with tahini dressing
Ingredients
- 1 lb 450 g eggplant
- 12 oz. 350 g zucchini
- 1 (5 oz.) 1 (140 g) yellow bell pepperyellow bell peppers
- 1 (4 oz.) 1 (110 g) yellow onionyellow onions
- 1 tbsp 1 tbsp dried mint
- 2 2 garlic clove, mincedgarlic cloves, minced
- ¼ cup 60 ml olive oil
- salt and pepper, to taste
- ½ cup 120 ml mayonnaise
- 3 tbsp 3 tbsp water
- 2 tbsp 2 tbsp lemon juice
- 3 tbsp 3 tbsp tahini (sesame paste)
- salt and pepper
- 11⁄3 lbs 600 g ground turkey
- 2 tbsp 2 tbsp mayonnaise
- 1 tbsp 1 tbsp sambal oelek
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tsp 1 tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 tbsp 2 tbsp olive oil or butter
- 1 1 lemon, wedgeslemons, wedges (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse, peel and cut the eggplant, zucchini, bell pepper, and onion into even-sized pieces. Place them on a baking tray or in a large oven dish. Add the garlic. Season with salt, pepper, and dried mint. Drizzle with olive oil. Roast in the oven for 20-30 minutes or until the eggplant is soft and has a golden brown color.
- While the veggies are in the oven, mix the ingredients for the dressing with an immersion blender.
- Combine all the ingredients for the turkey patties and shape them into two smaller patties per serving. Fry on medium-high heat in butter or oil for 10-15 minutes, until they are fully cooked through.
- Serve the patties with the oven-roasted vegetables, tahini dressing, and lemon wedges.
Tips
Prepare a double batch and freeze for a quick dinner or lunch.
Alternatively, you can cook the turkey patties in the oven using a baking pan (flipped halfway through). Make sure to use a separate pan for the vegetables. If you have a convection oven, you can cook the patties and the vegetables simultaneously. If you do not have a convection oven, cook them separately.
If you don't have an oven, you can also fry the vegetables in a frying pan or cook everything on the grill.
Feel free to make the tahini dressing ahead of time. You can store it in the refrigerator for up to 4-5 days.
Recommended special equipment
Immersion blender
The tahini sauce was very good too. I have plenty left over to dip celery in for snacking.
Unfortunately I don't have the breakdown by meal component.
Without specific fat content in meat. The recipe macros cannot be relied upon. Any chance providing information on meat fat content?