Whisk milk and potato flakes in large bowl. add organic ground turkey, 1/2 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper, knead until combined.
Shape into four 1/2 inch thick ovel patties and transfer to parchment. Refrigerate for t least 30 min.
Melt 1 Tablespoon of butter in nonstick skillet over medium-high heat. Cook patties until well browned on each side, about 10 minute, Transfer to plate.
Add onion and remainging 3 Tablespoon of butter to now empty skillet and cook until onion is softened, about 5 minutes.Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, about 5 minutes. Stir in tomatio paste and flour and cook until browned, about 2 minutes.
Slowly stir in broth and bring to simmer. Return patties to skillet, cover, and simmer over med heat until cooked through, about 15 minutes. season sauce with salt and pepper to taste.