Juicy flavorful turkey patties (Print Version)

Savory turkey patties with herbs and spices, ideal for a healthy and satisfying breakfast option.

# What You Need:

→ Ground Meat

01 - 1 lb ground turkey (93% lean preferred)

→ Aromatics

02 - 1 small garlic clove, finely minced
03 - 2 tbsp fresh parsley, finely chopped

→ Spices

04 - 1 tsp kosher salt
05 - ½ tsp ground black pepper
06 - 1 tsp dried sage
07 - ½ tsp dried thyme
08 - ½ tsp smoked paprika
09 - ¼ tsp crushed red pepper flakes (optional)

→ Bindings

10 - 1 tbsp olive oil (plus additional for cooking)

→ Sweetness

11 - ½ tsp maple syrup or brown sugar (optional)

# How to Prepare:

01 - In a large mixing bowl, gently mix ground turkey, garlic, parsley, salt, black pepper, sage, thyme, smoked paprika, red pepper flakes, olive oil, and maple syrup if using until just combined without overmixing.
02 - Divide the mixture into 8 equal portions and shape each into a flat patty approximately 2.5 inches in diameter.
03 - Warm a nonstick skillet over medium heat and add a small amount of olive oil to coat the surface.
04 - Arrange patties in the skillet without overcrowding; cook for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Transfer cooked patties to a paper towel-lined plate to absorb excess oil and serve immediately.

# Expert Advice:

01 -
  • They're genuinely flavorful without feeling like a health food compromise, which changes everything about breakfast.
  • Ready in under 25 minutes from pantry to plate, and the whole kitchen smells incredible the entire time.
  • You can make a double batch and freeze them, turning mornings into something you actually look forward to.
02 -
  • Don't skip the cooling-on-paper-towels step—it removes excess oil and keeps them from getting soggy.
  • If your patties fall apart while cooking, the mixture probably needs a bit more binding—next time, try adding 1 teaspoon of breadcrumbs or grated onion to help hold everything together.
03 -
  • Medium heat is your friend—too high and they'll brown before cooking through, too low and they'll steam instead of sear.
  • If you want them extra juicy, resist the urge to press down on them with your spatula while they cook; let them be and they'll stay tender inside.

Go Back