Ingredients
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-
1
-
1
-
1
-
-
1
-
1
-
1
-
1
-
3/4
-
-
-
-
-
Directions
,Guest post from Jackie of CAFE, Celiac and Allergy Friendly Epicurian.
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Steps
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1
Done
|
Once Onion Is Softened, Add Fennel and Toss Quickly Until Fragrant and Toasted, About 1 Minute Remove Mixture to a Medium Bowl to Cool Slightly |
|
2
Done
|
Add Ground Turkey, Red Wine Vinegar, Chives, Paprika, Sugar and Nutmeg to Bowl With Onions, Garlic and Fennel and Mix Together With a Fork Until All Ingredients Are Well-Distributed. |
|
3
Done
|
Form Mixture Into 6 Even Patties and Lay on Parchment or Wax Paper While Working. If You Want to Make These For Another Day, They Can Be Refrigerated or Frozen. |
|
4
Done
|
Spray a Non-Stick Skillet and Set Over Medium-Low Heat. Once Hot, Brown Turkey Patties, in Two Batches, 3 Minutes on Each Side. |
|
5
Done
|
Once You Have Achieved a Nice Browned Crust on Each Side, Reduce Heat to Low and Cover. Continue Cooking Until Internal Temperature Reaches 165. |
|
6
Done
|
Remove from Heat and Repeat With Second Batch. |
