Go Back
–+ servings
Turkey Patties with Arugula Pea Salad

Savory Turkey Patties with Arugula Pea Salad Delight

Enjoy these Turkey Patties with Arugula Pea Salad, a fresh and flavorful dinner option perfect for spring.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 patties
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Green Goddess Sauce
  • 1 cup Plain Greek Yogurt Substitute with sour cream for a tangy twist.
  • 1/4 cup Basil Pesto Use homemade or store-bought.
  • 1 tablespoon Capers Omit if not a fan of salty flavors.
  • 2 tablespoons Lemon Juice Lime juice works as an alternative.
  • 2 cloves Garlic Adjust according to taste preference.
  • 1 cup Baby Spinach Kale can be used if preferred.
  • 1/4 cup Fresh Parsley Cilantro can be a substitute.
  • 1/4 cup Fresh Mint Leaves
  • Salt Season according to taste.
  • Pepper Essential for balancing flavors.
Arugula Pea Salad
  • 2 tablespoons Lemon Juice Replace with lime juice if desired.
  • 1 tablespoon Dijon Mustard Yellow mustard can work in a pinch.
  • 1 teaspoon Honey or Agave Nectar Maple syrup is another option.
  • 3 tablespoons Extra-Virgin Olive Oil Avocado oil can be an alternative.
  • 4 cups Arugula Substitute with spinach if preferred.
  • 1 cup Steamed Peas Frozen peas can be used when thawed.
Turkey Patties
  • 1 pound Ground Turkey Swap in ground chicken or beef if desired.
  • 1 medium Grated Yellow Onion Shallots can be used for milder flavor.
  • 2 cloves Garlic Adjust quantity based on preference.
  • 1/4 cup Fresh Parsley Dried parsley can work in a pinch.
  • 2 tablespoons Dijon Mustard Regular mustard can be an acceptable swap.
  • Kosher Salt Adjust as per dietary requirements.
  • Black Pepper Adjust as per dietary requirements.
  • 2 tablespoons Vegetable Oil Olive oil can be a healthier option.

Equipment

  • blender
  • Skillet
  • Mixing Bowl
  • Measuring cups
  • Measuring spoons

Method
 

Green Goddess Sauce
  1. In a blender, combine the Greek yogurt, basil pesto, capers, lemon juice, garlic, baby spinach, parsley, mint leaves, salt, and pepper. Blend until smooth, about 1-2 minutes.
  2. Transfer the sauce to a bowl, cover, and refrigerate while preparing the rest of the recipe.
Arugula Pea Salad
  1. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and olive oil until well-emulsified.
  2. In a large bowl, toss the arugula and peas with the dressing, ensuring every leaf is coated. Add salt and pepper to taste.
Turkey Patties
  1. In a large bowl, combine ground turkey, grated onion, minced garlic, parsley, and Dijon mustard. Season with salt and pepper.
  2. Mix until just combined and form into 10-12 patties, making a small indentation in each to ensure even cooking.
  3. Heat a skillet over medium-high heat, add oil, and cook patties for 3-4 minutes on each side until golden and internal temperature reaches 165°F.
Assembly
  1. To serve, place a patty on each plate, drizzle with the green goddess sauce, and arrange arugula pea salad on the side.

Nutrition

Serving: 1pattyCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Make the green goddess sauce a day in advance for improved flavor. Don't overcrowd the pan while cooking patties, and ensure they reach an internal temperature of 165°F.

Tried this recipe?

Let us know how it was!