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Crispy Turkey Patties with Artichoke Chimichurri

Serves 4
Time 40 min
Quinoa mixed inside and also used as a coating helps make these turkey patties delightfully crisp and nutty on the outside but still tender and juicy inside. We love them paired with a super-flavorful version of chimichurri sauce made with artichoke hearts.
Ingredients
  • 1/2 (14.0-ounce) can artichoke hearts in water drained (about 2/3 cup)
  • 2 tablespoons drained capers
  • 1 small clove garlic
  • 1/4 teaspoon crushed red chile flakes or to taste
  • 1/2 cup plus 1/4 cup lightly packed fresh flat-leaf parsley leaves divided
  • 1/8 teaspoon plus 1/2 teaspoon fine sea salt divided
  • 3 tablespoons extra-virgin olive oil divided
  • 1 pound ground turkey preferably dark meat
  • 1 cup cooked red quinoa divided
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated onion
Method

To make the artichoke chimichurri sauce, place artichoke hearts in a food processor and pulse until chopped. Add capers, garlic, chile flakes, 1/2 cup of the parsley and 1/8 teaspoon of the salt and pulse until finely chopped. With the motor running, pour in 2 tablespoons of the oil and 2 tablespoons water. Set chimichurri aside.

Place turkey in a large bowl and add 1/2 cup of the quinoa, pepper and onion. Finely chop remaining 1/4 cup parsley and add it to the bowl along with remaining 1/2 teaspoon salt. Using moist hands to prevent sticking, form turkey mixture into 4 patties, each about 3/4 inch thick and 4 inches in diameter. Place remaining 1/2 cup quinoa on a small plate. Coat each patty with quinoa, pressing it with your hands so it adheres.   

Heat remaining 1 tablespoon oil in a large skillet over high heat. Add patties and lower heat to medium-high. Cook, turning once, until they are browned and crisp on the outside and just cooked through, about 4 minutes per side. Serve patties topped with chimichurri.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 (14.0-ounce) can artichoke hearts in water drained (about 2/3 cup)
  • 2 tablespoons drained capers
  • 1 small clove garlic
  • 1/4 teaspoon crushed red chile flakes or to taste
  • 1/2 cup plus 1/4 cup lightly packed fresh flat-leaf parsley leaves divided
  • 1/8 teaspoon plus 1/2 teaspoon fine sea salt divided
  • 3 tablespoons extra-virgin olive oil divided
  • 1 pound ground turkey preferably dark meat
  • 1 cup cooked red quinoa divided
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons grated onion