Ground Turkey and Sage Breakfast Patties
Juicy, sage-infused breakfast patties seasoned with maple syrup and toasted fennel seeds.
Recipe Author
Riff Kitchen@riffkitchen
Ground Turkey and Sage Breakfast Patties
Juicy, sage-infused breakfast patties seasoned with maple syrup and toasted fennel seeds.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 12 cook
- 22 min
- servings
- 4
- effort
- Medium
Chef's note
These homemade patties avoid the fillers found in store-bought versions and provide a savory, lean start to the morning.
Method
7 steps · tap one to tick it off
Tips
Fry a test patty first. Cook a spoonful of the mix for a minute, taste it, and adjust the salt or sage before shaping all eight.
Wet your hands to shape them. Ground turkey is soft and sticky. Damp hands stop it clinging, so the patties come out smooth and even.
Keep the heat at medium. The maple syrup in the mix browns fast. Higher heat chars the outside before the center reaches 75°C.
Swaps
No fresh sage? Dried rubbed sage, about a third as much, mixed in the same way.
No fennel seeds? A pinch of ground fennel, or dried thyme for a less sausage-like flavor.
No maple syrup? Brown sugar or honey, the same amount. Honey browns even faster, so watch the heat.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. Freeze them in a single layer on a tray, then bag them so they come apart easily.
Reheat: In a covered skillet over medium-low heat with a splash of water, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
Community Reviews 0
No reviews yet. Be the first to try this!
Chef's note
These homemade patties avoid the fillers found in store-bought versions and provide a savory, lean start to the morning.
Instructions
Follow the steps to perfection.
Tips
Fry a test patty first. Cook a spoonful of the mix for a minute, taste it, and adjust the salt or sage before shaping all eight.
Wet your hands to shape them. Ground turkey is soft and sticky. Damp hands stop it clinging, so the patties come out smooth and even.
Keep the heat at medium. The maple syrup in the mix browns fast. Higher heat chars the outside before the center reaches 75°C.
Swaps
No fresh sage? Dried rubbed sage, about a third as much, mixed in the same way.
No fennel seeds? A pinch of ground fennel, or dried thyme for a less sausage-like flavor.
No maple syrup? Brown sugar or honey, the same amount. Honey browns even faster, so watch the heat.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. Freeze them in a single layer on a tray, then bag them so they come apart easily.
Reheat: In a covered skillet over medium-low heat with a splash of water, turning once, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix