Turkey Patties With Arugula Pea Salad (Printable)
Juicy turkey patties with smoked paprika served alongside fresh arugula, sweet peas, and mint in a lemon vinaigrette.
# What You Need:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 2 tbsp fresh parsley, chopped
06 - 1 tsp Dijon mustard
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/2 tsp freshly ground black pepper
10 - 2 tbsp olive oil for frying
→ Arugula Pea Salad
11 - 4 cups fresh arugula
12 - 1 cup fresh or frozen peas, blanched
13 - 1/2 small red onion, thinly sliced
14 - 8 cherry tomatoes, halved
15 - 2 tbsp fresh mint, chopped
16 - 2 tbsp extra virgin olive oil
17 - 1 tbsp fresh lemon juice
18 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Combine ground turkey, chopped onion, minced garlic, egg, parsley, Dijon mustard, smoked paprika, salt, and pepper in a large bowl. Mix gently until just combined, being careful not to overmix the meat.
02 - Lightly moisten hands with water and shape the turkey mixture into 8 small, evenly-sized patties, approximately 1/2 inch thick.
03 - Heat olive oil in a large skillet over medium heat. Place patties in the pan and cook for 4 to 5 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F. Transfer cooked patties to a plate and cover to keep warm.
04 - Place arugula, blanched peas, thinly sliced red onion, halved cherry tomatoes, and chopped mint in a large salad bowl.
05 - Whisk together extra virgin olive oil, lemon juice, salt, and pepper in a small bowl until emulsified. Drizzle dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately alongside warm turkey patties.
# Expert Suggestions:
01 -
- The peppery bite of arugula against sweet, fresh peas creates this incredible contrast that wakes up your whole palate
- Turkey patties stay juicy because of that clever egg and mustard trick, plus they cook up in under ten minutes
02 -
- Turkey needs to reach 165°F internally, but using an instant-read thermometer prevents you from cutting into patties and losing all those precious juices
- Letting cooked patties rest for just 2-3 minutes makes a huge difference in how juicy they are—seriously, do not skip this
03 -
- If your turkey mixture feels impossibly sticky, pop it in the fridge for 15 minutes before shaping—it firms up just enough to handle without adding more breadcrumbs
- Cast iron skillets create the best crust, but nonstick works if that's what you have—just don't crowd the pan or you'll steam instead of sear