Servings: 12 patties
Start to finish: 25 minutes
1 pound of 96 percent lean ground turkey
1 teaspoon dried crushed rosemary, or 2 teaspoons fresh
1/2 teaspoon dried fennel, ground or seeds
1 teaspoon dried sage (rubbed leaves), or 2 teaspoons fresh
3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
1 teaspoon smoked paprika
pinch red pepper flakes (optional)
1 egg white
2 teaspoons maple syrup
3 tablespoons of onion pulp (To make it, grate yellow or white onion on a microplane or fine grate on a box grater. You’ll need about 1/4 of an onion to make 3 tablespoons of pulp.)
2 cloves of garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Mix all the ingredients in a medium bowl. Form into 12 compact patties. Spray a large nonstick saute pan with some olive oil from a mister (or use nonstick spray). Cook the patties in the pan over medium heat, until outside edges have nice deep golden crust and meat is cooked through, flipping once, about ten minutes total.
Chef’s Note: The texture will be less crusty, but you can also bake the patties on parchment-lined baking sheet at 400 F for about 12-15 minutes (add a few minutes more if uncooked patties are frozen.)
Nutrition information per patty: 64 calories; 29 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 28 mg cholesterol; 112 mg sodium; 1 g carbohydrate; 0 g fiber; 1 g sugar; 8 g protein.
Melissa d’Arabian, Associated Press
