Ingredients
- 1 package (5-ounce) fresh baby spinach
- freshly ground black pepper
- 1 tablespoon macadamia nut oil or canola oil
- 2 tablespoons dark brown sugar
- 1 tablespoon minced fresh ginger
- 1 pound Ground turkey
- 2 tablespoons mirin
- Salt
- 3 tablespoons sliced scallions for garnish, optional
- 1 teaspoon toasted sesame oil
- 2 tablespoons soy sauce
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- In small saucepan, combine soy sauce, mirin, brown sugar, and ginger; bring to boil over medium-high heat, whisking to dissolve sugar. Reduce until slightly syrupy, about 3 minutes. Adjust heat, if necessary, to prevent boil-over.
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EQUIPMENT:
- Length: 3 minutes
Step 2
- Remove from heat and allow to cool completely. (Sauce may be prepared up to 2 days in advance and refrigerated in a covered container.)Bring large pot of water to boil. Cook spinach for 1 minute.
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EQUIPMENT:
- Length: 1 minutes
Step 3
- Drain and transfer to cold water bath to stop the cooking.
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Step 4
- Drain again. Dry thoroughly between layers of paper towels. (Spinach may be prepared up to 2 days in advance and refrigerated in covered container.)In large bowl, combine turkey, scallions, sesame oil, reserved spinach, and 1 tablespoon of reserved sauce. Season with salt and pepper and blend well without overworking.Form turkey-spinach mixture into 4 patties, about 3" across and 1" thick.
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Step 5
- Heat oil in large nonstick skillet over medium-high heat. When hot, add patties and cook about 5 minutes per side, until nicely browned and cooked through. Lower heat if necessary to prevent burning.
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EQUIPMENT:
- Length: 5 minutes
Step 6
- Serve with some of the sauce spooned over.
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Step 7
- Garnish with the sliced scallions, if desired.
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