Recipe for homemade Turkey Patties in a creamy yoghurt mushroom sauce

2 tsp. Butter
3 Scallions, chopped
2 cups sliced mushrooms
1 tbsp. Garlic, minced
2 sprigs fresh Thyme
1/8 tsp. Kosher Salt (or Sea Salt)
1/8 tsp. Ground Black pepper
1/2 tsp. Dried Red Chili Pepper

2 Tbsp. Organic Plain Yoghurt
115g Heavy Whipped Cream/or Half and Half
Salt to taste

Turkey Patty:
450g Ground Turkey (or chicken/beef)
1 tsp. Salt
1/2 tsp. Ground Black Pepper
1/4 onion, shredded or minced
1 tbsp. Olive Oil

Chopped Chives OR Scallions (green part)

How to
First, in the large mixing bowl add ground turkey and season it. It can be left in the fridge covered overnight. Make patties and cook in a frying pan with a few tbsp of oil (or grill them).

They are done when they are golden on the outside, and the internal temperature of the turkey burger is at least 165F/74C, to kill potentially harmful bacteria. Once patties are done cooking, set them aside. Read NOTES**

In the saute pan, or frying pan, add butter and let it slightly melt. Add chopped scallions, stir for a few seconds, then add minced garlic. Stir fry for a minute or so, then add washed and sliced mushrooms and thyme leaves. Season with salt, black pepper and red chili pepper. Cook for about 10 minutes on medium high temperature, stir frying to prevent burning.

Meanwhile, mix ingredients for sauce. Pour over the mushrooms and turn down the heat on low, let it cook for 15 more minutes. Make sure to mix sauce and watch closely, do not cover or it will bubble up.

Once the sauce thickened and it’s reduced to almost half, add cooked/grilled patties. Turn patties few times while sauce is bubbling, before turning off the heat. Cover with the fitted lid and serve hot with rice, potatoes or macaroni.

You can use ready-made patties, or substitute beef, chicken or lamb.

I made four thick patties – you can make smaller patties.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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