Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
1 pound ground dark turkey meat
1 tablespoon tomato paste
¼ cup minced red onion
1/4 cup fresh basil leaves finely chopped
1/4 cup fresh parsley finely chopped
1 tablespoon minced garlic
½ teaspoon sea salt
1/8 teaspoon, freshly ground black pepper
1 teaspoon lemon zest
1 ½ teaspoon toasted fennel seeds
1 ½ teaspoon dried oregano
¼ teaspoon red chili pepper flakes
Toast the fennel seeds in a small sauté pan over medium heat, shaking a few minutes for even toasting, until they become aromatic and start to brown slightly. Be careful that they don’t burn. Let cool slightly, then pulse a couple times with a mortar and pestle or spice grinder or a clean coffee grinder.
In a large bowl combine the tomato paste, onion, basil, parsley, garlic, salt, lemon zest, fennel, oregano and red pepper flakes. Add the turkey to the bowl and gently combine (or moosh) until the ingredients are distributed. Shape the mixture into 2 ounce patties (about the size of your hands).
Heat a grill pan brushed with oil, brown the patties over medium heat on both sides, about 3 minutes each. Cover and continue 3 more minutes until cooked through.
Or, in a sauté pan, add just enough oil to coat a hot pan, sauté about 3 minutes on each side to brown, reduce heat, add a tablespoon of water, cover to steam the inside about 3 more minutes. Serve in a pita or a bun with lettuce, tomato and a slice of avocado.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)