3 tablespoons spring onion sliced for garnish, optional
1 teaspoon sesame oil toasted
2 tablespoons soya sauce
Equipment
bowl
frying pan
paper towels
sauce pan
whisk
pot
Directions
In small saucepan, combine soy sauce, mirin, brown sugar, and ginger; bring to boil over medium-high heat, whisking to dissolve sugar. Reduce until slightly syrupy, about 3 minutes. Adjust heat, if necessary, to prevent boil-over.
Remove from heat and allow to cool completely. (Sauce may be prepared up to 2 days in advance and refrigerated in a covered container.)Bring large pot of water to boil. Cook spinach for 1 minute.
Drain and transfer to cold water bath to stop the cooking.
Drain again. Dry thoroughly between layers of paper towels. (Spinach may be prepared up to 2 days in advance and refrigerated in covered container.)In large bowl, combine turkey, scallions, sesame oil, reserved spinach, and 1 tablespoon of reserved sauce. Season with salt and pepper and blend well without overworking.Form turkey-spinach mixture into 4 patties, about 3" across and 1" thick.
Heat oil in large nonstick skillet over medium-high heat. When hot, add patties and cook about 5 minutes per side, until nicely browned and cooked through. Lower heat if necessary to prevent burning.