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Juicy Low Fat Turkey Patties

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Enjoy a healthy low fat breakfast sausage that actually tastes incredible. Usually low fat/no fat also means, sadly no taste or worse, poorly seasoned. Even with the best combination of spices there’s no substitute for that juicy, unctuous mouthfeel that comes from the fat in foods. This lean as can be turkey patty upgrades fresh low fat ground turkey with a bit of microcrystalline cellulose and carrageenan – which turns the patty from dry to succulent without adding any additional fat. Serve with a hearty portion of sweet potato turkey hash for a perfectly healthy delicious brunch.

Ingredients

  • Turkey Patties
  • 90g (1/4 cup + 2 tbsp) Water
  • 4.5g (1 tsp) Iota Carrageenan
  • 2.3g (1 ½ tsp) Microcrystalline Cellulose (MCC)
  • 454g (1lb) Lean Ground Turkey
  • .6g (½ tsp) Fresh Sage, Finely Chopped
  • Maple Flavor Drops 10 Drops
  • 1.4g (½ tsp) Salt
  • .7g (¼ tsp) Fennel Seeds, Finely Ground
  • .25g (⅛ tsp) Cayenne Pepper
  • .3g (⅛ tsp) Ground Black Pepper
  • 2 Garlic Clove, Finely Minced
  • .3g (⅛ tsp) Celery Seed
  • 1.3g (½ tsp) Sorbitol
  • Sweet Potato Hash
  • 15g (2 Tbsp) Vegetable Oil
  • 20g (2 Tbsp)  Onion, Diced
  • 1 Clove Garlic, Minced
  • 15g (1 Tbsp) Unsalted Butter
  • 500g (2 Cups) Sweet Potato, Peeled and Diced
  • 500g (2 Cups) Cooked Turkey Thigh Meat, Diced
  • 350g (1 ½ Cups) Turkey Gravy
  • 15g (1 Tbsp) Salt
  • 1g (⅛ tsp) Pepper

Equipment

  • Stand Mixer With Paddle Attachment
  • Medium Heavy Bottom Pan

Timing

Active Time: 45 Minutes

Total Time: 2 Hours

Yield

8 Portions

Turkey Patties

  • Make Fat Replacement Mixture

    Dry mix together the microcrystalline cellulose and iota carrageenan.

    In a small pot pour the water and begin to whisk. Slowly sprinkle in the dry mixture.

    Heat the water mixture to a boil while stirring constantly. Once thickened remove from the heat and allow it to cool slightly.

  • Combine Ingredients

    In a stand mixer with a paddle attachment combine the ground turkey, thyme, maple flavor drops, sorbitol, salt, fennel seeds, cayenne pepper, black pepper, garlic and celery seed.

    Begin mixing low speed until combined about 1 minute.

    Add the fat replacement mixture and mix on medium speed for 1-2 minutes or until the mixture begins to stick to the sides of the bowl.

  • Create Patties

    Once hydrated, roll the sausage between a sheet of plastic wrap to create a log, roll nice and tight. Cut the log into 8 patties. Alternately you can form the patties by hand to your desired size.

    In a medium heavy bottom heat pan on medium high heat. Add a splash of vegetable Oil and sear the sausage patties for 2 minutes on each side or until golden brown. The internal Temperature should reach 165°F. Serve Immediately.

Sweet Potato Turkey Hash

  • Sweat and Brown Onion and Garlic

    In a medium heavy bottom pan on medium heat add the oil. Add the onion and garlic and sweat for 5 minutes.

    Add the butter and cook for an additional 5 minutes without browning the onions.

  • Add Sweet Potatoes and Turkey

    Reduce the heat to low, add sweet potato, turkey thigh meat and gravy. Cook for 20 minutes or until the sweet potatoes are soft.

    Season with salt and pepper and serve immediately or chill for future use.

Summary
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Recipe Name
Juicy Fat Free Turkey Patties
Author Name
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Preparation Time
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Average Rating
51star1star1star1star1star Based on 1 Review(s)

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Comments (2)

Maggie

February 7, 2020 2:44 pm

Do you by any chance have any more recipes using MCC? I am wondering how it would work in meatloaf, for example, but also whether it has fat-replacement applications outside of ground meat. Thanks!

Janie Wang

February 7, 2020 2:50 pm

We do not have any other MCC recipes right now but it will work in meatloaf the same way that it worked in these turkey patties. MCC can be used as a fat replacer in various bakery and meat applications.

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