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Place turkey in a food processor; cover and process just until ground. Transfer to a large bowl. Add parsley, celery and green onion to the food processor; cover and process until finely chopped. Add parsley mixture to turkey. Add 1/2 cup panko, mayonnaise (or salad dressing), egg, 1 tablespoon lime juice, chile paste and Worcestershire, using your hands to mix well. Form turkey mixture into eight 3-inch patties. Mix the remaining 1/2 cup panko with 1/2 teaspoon paprika in a shallow bowl; dip patties into panko mixture, turning to coat.
In a very large skillet, heat 1 1/2 teaspoons oil over medium heat. Add four of the patties; cook about 8 minutes or until browned, turning once halfway through cooking time. Transfer patties to a serving plate; cover and keep warm. Repeat with the remaining 1 1/2 teaspoons oil and the remaining four patties.
Meanwhile, for sauce, in a heavy small saucepan, combine wine (or broth), the remaining 1 tablespoon lime juice, vinegar, garlic and the remaining 1/4 teaspoon paprika. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until slightly reduced. Reduce heat to low. Whisk in the broth. Gradually whisk in butter pieces, cooking until melted and smooth. Stir in chili sauce, salt and pepper. Serve sauce with turkey patties.