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When I serve this dish for supper, I offer it as a create-your-own-bowl experience. The kids love it because they get to choose exactly what goes on their plate, and the adults appreciate the versatility. If we’re not in the mood for carbs, we enjoy it over a bed of fresh lettuce as a salad instead of over rice. This is also a perfect light summer meal.
2 pounds (910 grams) ground turkey
1 tablespoon salt
1 teaspoon smoked paprika
1 tablespoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon Pereg Cumin
1/2 teaspoon coriander
1 cup Gefen Mayonnaise
3 tablespoons Glicks Hot Sauce
1 tablespoon Gefen Honey (optional)
cooked rice
lettuce
dried mango
sliced avocado
shredded cabbage
shredded carrots
corn with herbs (use your preferred herbs)
sliced chili pepper
snap peas
pumpkin seeds
In a bowl, combine the ground turkey, salt, smoked paprika, granulated garlic, onion powder, cumin, and coriander. Mix well until the seasonings are evenly distributed.
Using your hands, form the turkey mixture into patties.
Heat a skillet over medium heat and add a little oil to coat the bottom. Place the turkey patties in the skillet and cook for about four to five minutes per side, or until they’re cooked through and reach an internal temperature of 165 degrees Fahreneheit (74 degrees Celsius).
While the turkey patties are cooking, prepare the hot mayo by combining the mayonnaise and hot sauce in a bowl. Mix until well combined. Add honey if desired.
Once the turkey patties are cooked, remove them from the pan and set aside.
Assemble your rice bowl by layering rice, turkey patties, and toppings in each bowl.
Styling by Shiri Feldman Photography by Hudi Greenberger
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