When you make so much Asparagus Risotto that you have 3 meals worth, yet you've eaten up the other sides (aka the salmon) that originally went with it, you run into the problem - or opportunity - of what else to eat with it. This was our problortunity the other night.
Since the risotto is on the creamier, less salty side, we turned our attention to spices and seasonings. But which to use? How about all of them! Seriously, we used every seasoning we had except for garlic powder. Don't worry though (I know you were getting worried) because they're used in such small amounts that it makes it flavorful without being like "OMG, are you trying to kill me?"
I really hope you enjoy this as much as we did (even though it came out drier than expected) because I made this up just off the top of my head without any help from our dear friend the internet. Enjoy!
enough turkey to make 4 small patties
1/2 teaspoon dried onion
a pinch of thyme
1/4 teaspoon black pepper
1/2 teaspoon salt free garlic and herb seasoning
1/2 teaspoon crushed red pepper
1/4 teaspoon cajun seasoning
1/4 teaspoon oregano
1/4 teaspoon parsley
1/8 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon soy sauce
1/2 teaspoon dried celery flakes
Mash and Mix everything together by hand. Let sit for an hour to soak up any flavors.
Form into 4 equal size patties and sear them in a pan until browned on both sides (or do what we did and use the handy dandy George Foreman Grill for 4-5 minutes or until browned).
Top with any assortment of veggies or place it on a salad or next to a nice plate of Asparagus Risotto.