Turkey Patties With Curry Sauce Recipes

TURKEY WITH CURRIED CREAM SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

TURKEY PATTIES WITH CURRY SAUCE

Steps:

• Heat the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted.
• Put 1 cup of the bread crumbs in a mixing bowl and add the broth. Stir. Add the cooked onion, nutmeg, parsley, egg, salt and pepper. Add turkey and blend well. Divide the mixture into 8 equal portions.
• Sprinkle remaining 1/2 cup of bread crumbs on a flat surface and roll each portion in bread crumbs.
• Flatten each portion into a round pattie about 3/4 inch thick.
• Heat about 2 tablespoons oil in 1 or 2 skillets large enough to hold the patties without crowding. Add the patties and cook about 4 minutes on each side or until nicely browned.
• Turn often as the patties cook.
• Meanwhile put the almonds in a skillet and cook, shaking the skillet and stirring, until the almonds are nicely browned. Remove from the heat and let cool.
• Spoon the curry sauce over the patties and sprinkle with almonds.

CURRY TURKEY BURGERS

Steps:

• Toppings:
• Combine first 8 ingredients and form into 5 patties.
• Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
• Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
• Garnish:
• Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

CURRY TURKEY BURGERS

Steps:

• 1.
• Combine first 8 ingredients and form into 5 patties.
• Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
• Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment.
• 1.
• Combine vegetables in a bowl. Drizzle dressing over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.
• 1.
• Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute.

ASIAN TURKEY PATTIES

Steps:

• In a small bowl, combine the sugar, cornstarch and ginger. Whisk in the broth, soy sauce and vinegar until smooth; set aside. In another bowl, combine the egg, bread crumbs, salt and garlic powder. Crumble turkey over mixture and mix well. Shape into five patties. , In a nonstick skillet coated with cooking spray, cook patties over medium-high heat for 3-5 minutes on each side or until a thermometer reads 165° and juices run clear., Add green pepper and celery. Stir reserved broth mixture; add to pan and bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Add tomatoes; simmer 6 minutes longer or until heated through. Serve with rice.

SWEET AND SOUR TURKEY PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12 inch baking dish.
• Mix the ground turkey, bread crumbs, onion, egg, salt, and pepper in a bowl, and form into 6 patties. Place the patties in the prepared baking dish.
• Stir together the maple syrup, ketchup, mustard, vinegar, and oil in a bowl, and set aside.
• Bake the patties in the preheated oven for 20 minutes, remove from oven, and turn them over.
• Drizzle the patties with the maple syrup mixture, return to the oven, and bake until the patties are browned and the sauce is bubbling and thickened, about 45 minutes.

CURRIED TURKEY BURGERS

Steps:

• Shake mustard seeds in medium skillet over low heat until seeds begin to pop, about 2 minutes. Transfer seeds to bowl. Mix in applesauce, 1 tablespoon yogurt, 2 tablespoons chutney, 2 teaspoons curry powder, salt and cayenne. Mix in turkey, 4 tablespoons onion tops and 4 tablespoons mint. Shape into four 3/4-inch-thick patties.
• Mix apple, 3/4 cup yogurt, 3 tablespoons chutney, 3/4 teaspoon curry powder, 3 tablespoons onion tops and 3 tablespoons mint in small bowl.
• Prepare barbecue (medium heat). Spray burgers with nonstick spray; grill until cooked through, about 5 minutes per side. Cut 1 end off each pita; fill with 1 burger, some lettuce and 1/4 of yogurt mixture.

TURKEY SLICES WITH CURRY CREAM SAUCE

Steps:

• Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
• Cut turkey into 1/2 inch slices and keep warm.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
• Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
• Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.

TURKEY PATTIES

Steps:

• In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties.
• Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.

TURKEY CURRY PATTIES

Steps:

• First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
• Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
• Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
• Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
• Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

BOMBAY SLIDERS WITH GARLIC CURRY SAUCE

Steps:

• Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
• Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
• Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
• Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

TURKEY PATTIES WITH MUSHROOM SAUCE

Steps:

• In a medium bowl, stir together turkey, basil, salt, pepper, and garlic powder. Form into 4 patties.
• In a large nonstick skillet, heat 1 T. oil over medium-high heat, swirling to coat the bottom. Cook the patties for 5 minutes; turn over and cook for 4 minutes, or until no longer pink in the center. Transfer to a plate, and cover to keep warm.
• Still on medium high, heat the remaining 1 1/2 teaspoons oil in the skillet, swirling to coat the bottom. Cook the mushrooms, onion, and cayenne for 4 minutes, or until the onion is soft, stirring frequently. Remove from heat.
• To serve, spread the mustard over the patties, and top with the mushroom mixture.

TURKEY PATTIES WITH MUSTARD SAUCE

Steps:

• Heat one tablespoon of the oil in a heavy skillet. Saute the shallots over medium heat until they begin to turn golden. Remove the pan from the heat, scrape half the shallots into a mixing bowl and reserve the rest in a small dish.
• Add the turkey, one tablespoon parsley, one tablespoon mustard and the bread crumbs to the bowl. Mix until the ingredients are well blended. Shape the mixture into eight patties of equal size, each about three-fourths of an inch thick.
• Heat the remaining oil in the skillet. Add the patties and saute over medium heat about 10 minutes, turning them once, until they are cooked through. Remove the patties to a warm platter and cover with foil.
• Return the reserved shallots to the pan and stir in the remaining mustard along with the brandy and stock. Cook, stirring, a minute or two until the sauce thickens slightly. Season to taste with salt and pepper and stir in the remaining parsley.
• Pour the mixture over the patties and serve.