Turkey Breakfast Sausage Patties (Print)
Juicy turkey patties seasoned with sage, thyme, and paprika for a healthy, protein-rich morning start.
# Ingredient list:
→ Ground Meat
01 - 1 lb ground turkey, 93% lean
→ Aromatics
02 - 1 small garlic clove, finely minced
03 - 2 tbsp finely chopped fresh parsley
→ Spices
04 - 1 tsp kosher salt
05 - 1/2 tsp ground black pepper
06 - 1 tsp dried sage
07 - 1/2 tsp dried thyme
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp crushed red pepper flakes
→ Bindings
10 - 1 tbsp olive oil, plus extra for cooking
→ Sweetness
11 - 1/2 tsp maple syrup
# Directions:
01 - In a large bowl, combine the ground turkey, garlic, parsley, salt, pepper, sage, thyme, smoked paprika, red pepper flakes, olive oil, and maple syrup. Mix gently until just combined; do not overmix to maintain texture.
02 - Divide the mixture into 8 equal portions. Shape each portion into a small, flat patty approximately 2.5 inches wide.
03 - Heat a large nonstick skillet over medium heat and add a small amount of olive oil to coat the surface.
04 - Place patties in the skillet without crowding, cooking in batches if necessary. Cook for 4 to 5 minutes per side until browned and the internal temperature reaches 165°F.
05 - Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Serve hot.
# Expert Tips:
01 -
- They're genuinely juicy for turkey sausage, which feels like a small miracle when you've had the dry stuff before.
- You control exactly how salty and spiced they are—no mystery ingredients hiding in the label.
- Eight patties means leftovers that reheat beautifully or freeze for lazy mornings when you need breakfast in five minutes.
02 -
- The difference between perfectly juicy patties and dry ones comes down to not overmixing—I learned this the hard way by treating the mixture like hamburger meat.
- Medium heat is non-negotiable; too hot and the outside burns before the inside cooks, too low and they steam instead of browning.
03 -
- Keep your hands and tools cold when shaping; warm hands make the mixture too sticky and difficult to work with.
- A meat thermometer takes the guesswork out of doneness—165°F is the target for food safety, and hitting that temperature means they're cooked through without being dry.