Ingredients
- 1 lb extra-lean ground turkey
- 1 tsp worcestershire sauce, 1
- 2 tsp brown sugar, or maple syrup
- 1 tsp fine sea salt
- 1 tsp fennel seeds, partially crushed with a mortar and pestal
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper, freshly ground
- ¼ tsp dried sage
- ¼ tsp dried savoury, optional
- oil, to cook
Equipment
Method
- Place the extra-lean ground turkey and Worcestershire sauce in a medium bowl, mix well with a fork, and flatten out as best you can (easier to distribute spices). Set aside while you prepare the seasonings.
- In a small bowl, stir together the brown sugar, salt, fennel seeds, paprika, garlic powder, black pepper, sage, and savoury.
- Sprinkle the stirred spices evenly over the meat and immediately mix well to evenly distribute the seasoning in the meat. Work it only enough to incorporate, do not overwork the meat.
- Use a food scale to divide the pieces equally into 8 pieces. Cut a couple pieces of parchment paper into 4-5" squares to use to press the turkey patties. Lightly spray/oil one side of each of the parchment pieces.
- Preheat a frying pan or skillet over medium when ready to cook. Roll one at a time into a ball and press between the two oiled parchment. Press down until it's about ¼" / ½ cm thick.
- Lightly spray the pan with cooking oil or brush with a small amount of high-heat oil. Remove one side of the parchment and press that side of the exposed turkey patty to the preheated, oiled pan. Remove the second parchment sheet and repeat with the remaining turkey patties. I usually did 2-3 at a time.
- Cook for 1-2 minutes on the first side once liquid begins pooling on the surface of the patty and the edges are no longer pink. Flip and cook another 1-2 minutes until cooked through (165°F). Remove from the heat and repeat with the remaining patties.
If you don't have whole fennel seeds, use ¼ of the amount ground.
I find when I flip the patty the first time, pressing down on the cooked side a bit with a spatula actually helps keep them from shrinking and "bowing". I was always told not to do this because it released the juices, but I did not notice any loss of juciness – if anything, they improved because they didn't bow up and overcook.