INGREDIENTS (makes 24 patties)
- 2.5 pounds ground turkey
- 1 tablespoon coarse salt
- 3 tsp. fennel seeds
- 1/2 tsp. caraway seeds
- 2 tsp. ground black pepper
- 1 tablespoon dried parsley flakes
- 3 garlic cloves, finely minced
- 1 to 2 tsp. red pepper flakes, depending on how how you want it
- 2 tablespoons maple syrup (I used Minnesota maple syrup)
- 1/2 cup water
In a small skillet, add the fennel and caraway seeds. Heat on med-low and toast until fragrant, about 5 minutes. Then place seeds in grinder or mortar and pestle, and give it a grind. It's OK if you still have a few whole seeds.
In a large bowl add the turkey, ground fennel and caraway seeds, salt, black pepper, parsley flakes, minced garlic, red pepper flakes and maple syrup. Using your hands, mix the sausage mixture pretty well until well combined. Let it sit 15 minutes. Then add the water and using your hands again, mix to combine. Place sausage mixture in a container with a tightly fitting lid or in a freezer bag and let it rest in the fridge overnight.
Next morning, form 24 balls and flatten each into 3" patties in diameter. Make a small impression in the middle of each patty. Fry in a large skillet with a bit of oil over medium high heat for 3 to 4 minutes aside, or until done.
If you're not going to use up all the sausage mixture, you can form the patties and freeze them flat. After they are frozen, put them in a freezer bag and can be frozen up to 2 months.