Open-Faced Turkey Patty with Warm Cranberry-Onion Relish, Rustic Parsnip Mash, and Quick Brussels Sprout Apple Slaw

Name: Open-Faced Turkey Patty with Warm Cranberry-Onion Relish, Rustic Parsnip Mash, and Quick Brussels Sprout Apple Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb ground turkey; 1/2 cup breadcrumbs; 1 large egg; 2 cups yellow onion; 3 cloves garlic; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp dried sage; 3 tbsp olive oil; 1/2 cup dried cranberries; 2 tbsp apple cider vinegar; 1 tbsp maple syrup; 2 tsp Dijon mustard; 1 1/2 lb parsnips; 1 lb Yukon Gold potatoes; 2 tbsp butter; 1/2 cup milk; 5 cups Brussels sprouts; 1 medium red apple; 2 tbsp mayonnaise; 2 tbsp fresh parsley

An original American-inspired recipe featuring juicy open-faced turkey patties topped with a warm cranberry-onion relish, served over rustic parsnip mash and paired with a crisp Brussels sprout and apple slaw. It delivers a cozy balance of sweet, tangy, and savory flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g ground turkey (preferiblemente mezcla of carne oscura and blanca)
60 g breadcrumbs (for unir the hamburguesas)
1 unit egg (lightly beaten)
300 g yellow onion (the mitad grated for the pavo and the mitad en pluma fina for the relish)
9 g garlic (chopped, divided)
8 g salt (or to taste, divided)
3 g black pepper (divided)
1 g dried sage (for the hamburguesas)
45 ml olive oil (divided)
70 g dried cranberries (for the relish)
30 ml apple cider vinegar (divided)
15 ml maple syrup (for the relish)
10 g Dijon mustard (for the relish)
700 g parsnips (peladas and diced)
450 g Yukon Gold potatoes (peladas and diced)
30 g butter (for the puree)
120 ml milk (whole or al 2%, tibia)
300 g Brussels sprouts (grated or finely slices)
180 g red apple (cut en bastones finos)
30 g mayonnaise (for the ensalada)
8 g fresh parsley (chopped)

Nutrition facts

per serving

575 kcal

Calories

34 g

Protein

43 g

Carbs

29 g

Fat

7 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.
2
Place the parsnips and potatoes in a medium pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil and cook for 18 to 20 minutes, until very tender.
3
While the vegetables cook, combine the ground turkey, breadcrumbs, egg, half of the grated onion, half of the chopped garlic, dried sage, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Mix just until combined.
4
Form 4 oval patties for open-faced serving. Place them on the prepared baking sheet and brush them with 1 tablespoon olive oil.
5
Bake the turkey patties at 220 °C / 425 °F for 16 to 20 minutes, or until fully cooked and they reach a safe internal temperature of 74 °C / 165 °F.
6
While the turkey bakes, make the relish. Heat a medium skillet over medium heat with 1 tablespoon olive oil. Add the sliced onion and cook for 6 to 8 minutes, stirring, until soft and golden.
7
Add the remaining garlic and cook for 30 seconds. Stir in the dried cranberries, 1 tablespoon apple cider vinegar, maple syrup, Dijon mustard, 60 ml / 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes until glossy and lightly thickened. Keep warm.
8
Drain the parsnips and potatoes. Return them to the hot pot for 1 minute to evaporate excess moisture. Add the butter, warm milk, 1/4 teaspoon salt, and a little black pepper. Mash to a rustic texture. Stir in half of the parsley.
9
In a separate bowl, combine the Brussels sprouts, apple, mayonnaise, the remaining tablespoon of olive oil, the remaining tablespoon of apple cider vinegar, and the rest of the salt and black pepper to taste. Toss well to make a quick crunchy slaw.
10
To serve, divide the rustic parsnip mash among plates. Top each portion with an open-faced turkey patty, spoon over the warm cranberry-onion relish, and serve the Brussels sprout apple slaw on the side. Finish with the remaining parsley.

Chef tips

If you want a looser relish, add 1 to 2 extra tablespoons of water at the end. For a smoother mash, mash the vegetables while they are still very hot.

Substitutions

You can replace the parsnips with more potatoes if needed. The mayonnaise can be swapped for thick plain yogurt, though that will change the allergens and flavor. Ground turkey can be replaced with ground chicken with similar cooking times.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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