Juicy turkey breakfast patties (Print View)

Savory turkey patties infused with classic spices, perfect for a flavorful morning boost.

# What You'll Need:

→ Ground Meat

01 - 1 lb ground turkey (93% lean)

→ 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)

# Step-by-Step Directions:

01 - In a large bowl, gently mix ground turkey, garlic, parsley, salt, black pepper, sage, thyme, smoked paprika, red pepper flakes, olive oil, and maple syrup if using. Do not overmix.
02 - Divide mixture into 8 equal portions and form each into a flattened patty approximately 2.5 inches in diameter.
03 - Heat a large nonstick skillet over medium heat and lightly grease with olive oil.
04 - Place patties without overcrowding, cooking 4 to 5 minutes per side until browned and an internal temperature of 165°F is reached.
05 - Transfer cooked patties to paper towels to drain excess oil. Serve immediately.

# Expert Suggestions:

01 -
  • Lean, protein-packed, and ready in under 25 minutes—no fussy techniques needed.
  • The sage and smoked paprika give you that authentic breakfast sausage flavor without the fat and fillers.
  • These freeze beautifully, so you can batch them and have a quick, healthy breakfast waiting whenever you need it.
02 -
  • Don't skip the mincing of garlic and parsley—chunks will cook unevenly and sometimes taste raw or overpowering.
  • Medium heat is your friend; turn it up too high and the outside burns before the inside cooks through, leaving you with raw turkey in the center.
  • If you're meal-prepping, cool the patties completely before refrigerating or freezing, and separate them with parchment so they don't stick together.
03 -
  • If your patties start to fall apart when you flip them, the mixture isn't bound enough—chill it for 15 minutes before cooking, or next time add a tablespoon of finely grated apple for natural moisture.
  • Brown sugar instead of maple syrup gives you a slightly earthier sweetness that pairs beautifully if you're using extra sage.

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