4 Serves
45 Mins
In a small saucepan, combine the soy sauce, mirin, brown sugar, and ginger. Bring the mixture to a boil over medium-high heat, whisking constantly to ensure the sugar is fully dissolved.
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MexicanVitamin K
196 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
199 µg / 400 µgCalcium
487 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
219 mg / 420 mgPhosphorus
334 mg / 1,250 mgPotassium
1267 mg / 4,700 mgSodium
1249 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
10 g / 20 gCholesterol
162 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Reduce the heat and simmer the sauce until it reaches a syrupy consistency, then remove from the heat and allow it to cool completely.
Bring a large pot of water to a boil and blanch the spinach for 1 minute. Drain the spinach and immediately transfer it to a cold water bath to stop the cooking process, then drain again and dry thoroughly using paper towels.
In a large mixing bowl, combine the ground turkey, chopped green onions, sesame oil, the blanched spinach, and one tablespoon of the prepared sauce. Season with salt and black pepper, then mix until just combined.
Shape the turkey mixture into four patties, each approximately 3 inches in diameter and 1 inch thick.
Heat the cooking oil in a large nonstick skillet over medium-high heat. Add the patties and sear for about 5 minutes per side until they are golden brown and cooked through.
Serve the patties warm with the remaining sauce drizzled over the top and garnish with fresh sliced green onions.
25
g149
g14
g
American
Indian