Turkey Mushroom Sausage Patties

Nutritional Information

Per serving

Calories:

104

Protein:

12 g

Fat:

4 g

Carbohydrates:

5 g

Sodium:

65 mg

Credit
Recipe by Connie O'Halloran of Ruby Reduction (www.rubyreduction.com).

Ingredients

2 ½ cups (625 mL) cremini mushrooms, roughly chopped
1 jalapeño pepper (half seeds removed*), roughly chopped
2 leeks (white and light green part of stalk only), roughly chopped
2 small celery stalks, roughly chopped
1 1/2 tsp (7 mL) fennel seed
1 tsp (5 mL) paprika
1 tsp (5 mL) chili powder
3/4 tsp (3.5 mL) ground thyme
½ tsp (2 mL) anise seed
½ tsp (2 mL) red chili flakes
1/4 tsp (1 mL) cayenne pepper
1 lb. (454 g) ground turkey

*if you like your sausage a bit on the spicy side, keep in half the jalapeño pepper seeds, it adds just the right amount of kick. If you don’t like too much spice, remove all the seeds before chopping up the jalapeño pepper.

Directions

Combine vegetables and spices in food processor until finely chopped and well blended.
Add in ground turkey and mix until combined.
Form turkey mixture into medium sized patties, about 4” (10 cm) each; makes 8 patties. To prevent the turkey mixture from sticking to your hands, wet your hands with water before forming your sausage patties.
Set up your barbeque grill for direct cooking over medium heat.
Oil your barbeque grate when you are ready to start cooking.
Cook sausage patties on hot oiled grill for 5 to 6 minutes per side or until done.