Pancetta is easier to dice when partially frozen first.
6 oz (170 g) pancetta, skinned and diced
1-1/4 lb (567 g) lean ground turkey
1/4 cup (50 mL) finely diced shallots or red onions
1 tbsp (15 mL) finely chopped fresh sage or fresh parsley
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) sweet paprika
1/4 tsp (1 mL) salt
1 tbsp (15 mL) vegetable oil or olive oil
In food processor, pulse pancetta until coarsely ground; transfer to bowl. Add turkey, shallots, egg, sage, mustard, pepper, paprika and salt to bowl; mix with hands. Shape by 1/4 cup (50 mL) into patties.
In large skillet, heat half of the oil over medium-high heat. In 2 batches and using remaining oil, fry patties, turning once, until digital rapid-read thermometer inserted into centre reads 165°F (74°C), about 8 minutes.