Juicy flavorful turkey patties (Printable View)
Flavorful turkey patties seasoned with herbs and spices, perfect for a healthy, protein-rich morning.
# What You’ll Need:
→ Ground Meat
01 - 1 pound ground turkey (93% lean)
→ Aromatics
02 - 1 small garlic clove, finely minced
03 - 2 tablespoons fresh parsley, finely chopped
→ Spices
04 - 1 teaspoon kosher salt
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon dried sage
07 - ½ teaspoon dried thyme
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon crushed red pepper flakes (optional)
→ Bindings
10 - 1 tablespoon olive oil
→ Sweetness
11 - ½ teaspoon maple syrup or brown sugar (optional)
# Cooking Steps:
01 - In a large bowl, gently mix ground turkey, garlic, parsley, salt, pepper, sage, thyme, smoked paprika, red pepper flakes, olive oil, and maple syrup if using. Avoid overmixing.
02 - Divide mixture into 8 equal parts and shape each into a 2.5-inch-wide flat patty.
03 - Preheat a large nonstick skillet over medium heat and add a small amount of olive oil.
04 - Place patties in skillet without overcrowding and cook 4 to 5 minutes per side until browned and internal temperature reaches 165°F.
05 - Transfer cooked patties to a paper-towel-lined plate to drain excess oil. Serve warm.
# Expert Tips:
01 -
- They're genuinely juicy and seasoned beautifully—nothing like the bland turkey sausage you might imagine.
- Ready in 22 minutes total, making them perfect for rushed weekday mornings when you want something better than store-bought.
- You control exactly what goes in, so no mystery ingredients or weird additives.
- They freeze brilliantly, so you can batch-make them for weeks of easy breakfasts.
02 -
- Don't overmix the meat mixture—I learned this the hard way by making dense, rubbery patties when I was overzealous, thinking more mixing meant better binding.
- Medium heat is non-negotiable; high heat gives you burned outsides and raw insides, while too-low heat makes them steam instead of developing that beautiful crust.
- A meat thermometer is worth its weight in gold because turkey can look perfectly cooked on the outside while still being undercooked inside, and undercooked poultry isn't worth the risk.
03 -
- Cold hands and a light touch are your friends—warm hands will warm the meat mixture and make it sticky, so chill your hands under cold water before shaping if your kitchen is warm.
- Let the patties rest for a minute after flipping so the interior continues cooking gently while the exterior sets, preventing that burnt-outside-raw-inside problem.