Turkey Brunch Burger Patty

Theres something wonderfully satisfying about transforming simple ground turkey into something that feels like a weekend treat. I started making these patties when I wanted brunch options beyond the usual eggs and toast. Now theyve become a go-to whenever friends sleep over and everyones craving something hearty but not heavy.

Last Sunday my sister took one bite and asked why these turkey patties tasted so much better than anything shes tried at restaurants. I think its the combination of fresh herbs and that bit of Dijon mustard working behind the scenes. We ended up sitting at the counter for an hour picking out toppings and debating whether cheese belongs on a brunch burger.

Ingredients

• 500 g (1.1 lb) ground turkey: Use meat with a bit of fat content so patties stay juicy and dont dry out during cooking
• 1 large egg: The binding secret that keeps everything together without making the texture tough
• 1/2 small red onion, finely diced: Adds sweetness and little bursts of flavor in every bite
• 2 cloves garlic, minced: Fresh garlic makes all the difference here so dont skip it
• 2 tbsp fresh parsley, chopped: Brightens everything up and makes the patties look gorgeous
• 1 tsp dried thyme: Earthy and comforting, thyme pairs beautifully with poultry
• 1 tsp Dijon mustard: The hidden ingredient that adds a subtle tang and depth
• 1/2 tsp smoked paprika: Gives these brunch patties their signature smoky character
• 1/2 tsp salt: Essential for bringing all the flavors together
• 1/4 tsp black pepper: Adds just enough kick to wake up your tastebuds
• 2 tbsp olive oil: For getting that gorgeous golden brown crust

Instructions

Mix the turkey mixture:

Combine ground turkey, egg, onion, garlic, parsley, thyme, Dijon mustard, smoked paprika, salt, and pepper in a large bowl. Mix gently with your hands until just combined, being careful not to overwork the meat or patties will become tough.

Shape the patties:

Divide the mixture into 4 equal portions and form into patties about 1.5 cm thick. Make a slight indentation in the center of each patty with your thumb to prevent them from puffing up too much while cooking.

Heat the skillet:

Warm olive oil in a large nonstick skillet over medium heat until it shimmers slightly. You want the oil hot enough to create a nice crust but not smoking.

Cook to golden perfection:

Add patties and cook for 4 to 5 minutes per side until golden brown and cooked through to 74°C (165°F) internally. Resist the urge to press down on them with your spatula or youll lose those precious juices.

Rest before serving:

Let patties rest for about 2 minutes off the heat so the juices redistribute throughout the meat. This small wait makes such a difference in the final texture.

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My neighbor started requesting these whenever she hosts weekend brunch and now she says her guests specifically ask for the famous turkey patties. I love seeing how something so simple can become part of someones regular hosting rotation.

Toppings That Work

A poached egg turns these into something really special with that yolk running everywhere. Sometimes I go for avocado slices and microgreens for something fresh and light. Other days its all about melted cheddar and crispy bacon because balance is important.

Serving Ideas

English muffins are my favorite base because they toast up beautifully and hold everything together. A simple arugula salad on the side adds a nice peppery contrast to the rich patty. For drinks a light sparkling wine or fresh squeezed orange juice feels perfect.

Make It Yours

Swapping parsley for fresh cilantro completely changes the vibe and works surprisingly well. Add a tablespoon of grated Parmesan to the meat mixture if you want extra savory depth. These also make excellent slider sized patties for parties.

• Try adding a teaspoon of Worcestershire sauce for an umami boost
• Grated zucchini works well mixed in for extra moisture
• Freeze uncooked patties between parchment paper for future meals

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Heres to many relaxed mornings with good food and even better company.

Recipe FAQs

→ What makes these turkey patties perfect for brunch?

The combination of fresh herbs like parsley and thyme with Dijon mustard gives these patties a sophisticated flavor profile that bridges breakfast and lunch. They pair beautifully with classic brunch items like English muffins, poached eggs, and avocado while providing substantial protein to start the day.

→ How do I prevent the turkey patties from drying out?

Avoid overmixing the meat mixture and cook only until the internal temperature reaches 74°C (165°F). Letting the patties rest for 2 minutes after cooking helps redistribute juices throughout the meat. Adding the egg also helps maintain moisture during cooking.

→ Can I prepare these patties ahead of time?

Yes, shape the patties up to 24 hours in advance and store them tightly wrapped in the refrigerator. You can also freeze uncooked patties between sheets of parchment paper for up to 3 months. Thaw overnight in the refrigerator before cooking.

→ What sides work best with these brunch burgers?

These turkey patties pair excellently with poached eggs, fresh avocado slices, roasted potatoes, or a simple green salad. For beverages, try sparkling wine, fresh orange juice, or a light brunch cocktail to complement the savory herbs and spices.

→ Can I substitute the ground turkey?

Ground chicken works well as a direct substitute, though it may be slightly milder in flavor. For a richer option, try half turkey and half pork. If using beef, reduce the cooking time slightly as beef fat renders differently than turkey.