Turkey Patties With Arugula Pea Salad (Printable)

Juicy turkey patties with refreshing arugula pea salad for a satisfying meal.

# What You'll 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 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 if frozen
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:

01 - Combine ground turkey, chopped onion, minced garlic, egg, parsley, Dijon mustard, smoked paprika, salt, and black pepper in a large mixing bowl. Mix gently until just incorporated, taking care not to overwork the meat.
02 - Moisten hands with water and shape the turkey mixture into 8 evenly-sized small patties, approximately 1/2 inch thick.
03 - Heat olive oil in a large skillet over medium heat. Arrange patties in the pan without overcrowding. Cook for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer cooked patties to a plate and tent with foil to keep warm.
04 - Place arugula, blanched peas, 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 black pepper in a small bowl until emulsified.
06 - Drizzle the dressing over the salad mixture and toss gently to coat evenly. Serve immediately alongside warm turkey patties.

# Expert Tips:

01 -
  • The patties stay incredibly juicy thanks to a quick trick with the egg and gentle mixing
  • That arugula pea salad is the kind of side dish you will want to eat with a spoon straight from the bowl
  • Everything cooks in one skillet while the salad comes together in minutes
02 -
  • Overmixing the turkey mixture is the number one way to end up with tough, rubbery patties—gentle mixing is your friend
  • The patties will continue cooking slightly after you remove them from the pan, so do not push them past 165°F
  • That salad wilts quickly once dressed, so toss it right before serving for the best texture
03 -
  • Chill your uncooked patties for 15 minutes before cooking if they feel too soft to handle
  • Let the cooked patties rest for a couple of minutes before serving so the juices redistribute

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