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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.