Tsukune, or Mini Japanese Teriyaki Turkey Burgers, or Meat Candy*

tsukune1

My picture taking is going through a down cycle. Don’t let it discourage you from making these.

*My friend Michelle made these and told her husband and kids they were meat candy. They loved them.

I love these, they could be my most favorite food, at the moment. I could haiku about them, but I won’t. I eat these hot out of the pan, eat them with sushi rice and sauteed greens, or on top of a salad with a fried egg on top and sometimes I eat them in the morning for breakfast right out of the fridge.

Teriyaki Sauce

  • 1/2 c Soy Sauce
  • 1/2 C Mirin
  • 3 T powdered sugar (or super fine)

Bring ingredients to a boil, lower to simmer until it thickens a little about 15-20 minutes.

Tsukune

  • Smallish onion (white, yellow or red)
  • 1-2 Stalk(s) Celery
  • 1 clove garlic (optional)
  • 16 oz ground dark meat turkey
  • Salt & Pepper
  • 1 large egg
  • 1/4 panko (possibly more if needed)

Keep ground meat cold until you’re ready to use it. I put a stainless steel bowl in the refrigerator to chill it before I mix up the ingredients.

Put onion and celery into the food processor and blitz it to little pieces. Then to get rid of extra moisture it creates, I drain it in a very fine sieve or line a sieve with cheese cloth dump in the wet stuff and squeeze out the moisture.

Put all ingredients into the chilled bowl and mix well with hands. You want approximately 2” diameter patties. Do this by rolling a portion of ground mixture in hands then form little patties. Put on a plate, don’t stack. You can do this ahead and shill the patties.

Heat a layer of oil in cast iron flat bottom skillet (or what ever you have) and when just about smoking, add patties, cook for about 3-4 minutes, depending on heat of stove top to a nicely browned crust. Flip to other side. when cooked, dunk in teriyaki sauce and put on to warm platter until ready to eat. Pour any extra teriyaki sauce over them.

Consume.

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