Turkey salisbury steak with pan gravy


Chef Brandon Douglas

Greenleaf Grill

serves 4


2 tbsp Parsley, Italian, Fresh, Chopped

1 tsp Sauce, Worcestershire

½ cup Onions, Red, Fresh, Chopped, Fine

1 each Garlic Cloves, Peeled, Fresh, Crushed

1/3cup Carrots, Fresh, Small Diced, 1/4"

3 oz. Mushrooms, Button, Fresh, Chopped

to taste Pepper, Black, Ground

Pinch Salt, Kosher

¾ cup Bread, White, Fresh, Crumbled (panko)

1 tsp Oil, Canola

1 Egg, Fresh

10 oz. Turkey, Ground, 85% Lean

1 ½ oz. Onions, Yellow, Fresh, Chopped, Fine

1 ea. Garlic Cloves, Peeled, Fresh, Crushed

1 oz. Carrots, Fresh, Minced

¾ oz. Celery, Fresh, Minced


1. Start Pan Gravy on separate Burner.

2. Combine vegetable ingredients in food processor. Pulse until all vegetables are small pieces. Puree for picky eaters.

3. Combine with remaining ingredients in large mixing bowl.

4. Form into 4oz patties. Grill on Grill or Sear in Cast Iron Skillet until Medium. If grilled, moved patties into large skillet. Poor Pan Gravy over the top of patties and simmer until internal temperature of 165 is reached.

5. Serve with roasted potatoes, whole grains or rice!

close video ad
Unmutetoggle ad audio on off