Turkey Brunch Burger Patty

The smell of fresh thyme and sizzling patties always pulls me back to that lazy Sunday morning when I decided breakfast and lunch deserved to be better friends. I had extra ground turkey in the fridge and a craving for something more interesting than standard brunch fare. These burgers ended up being the perfect bridge between two meals, and now they have become a weekend regular.

Last summer I made these for a crowd of skeptics who thought turkey burgers would be dry and disappointing. Watching their expressions change after that first bite was genuinely satisfying, especially when they started asking for the recipe before even finishing their plates.

Ingredients

• 500 g ground turkey: Using a mix of dark and white meat keeps these patties juicy while still being lighter than beef
• 1 large egg: This binds everything together without making the mixture rubbery
• 1/2 small red onion: Finely dicing it means sweet bites of onion throughout rather than large chunks
• 2 cloves garlic: Minced fresh garlic melts into the patty as it cooks
• 2 tbsp fresh parsley: Adds bright green pops of freshness that balance the richness
• 1 tsp dried thyme: Earthy and aromatic, this herb makes everything taste cozy
• 1 tsp Dijon mustard: The secret ingredient that adds just enough tang and helps tenderize the meat
• 1/2 tsp smoked paprika: Gives a subtle smoky depth without overpowering the delicate turkey
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasonings that let the other flavors shine
• 2 tbsp olive oil: Just enough to get a beautiful golden crust on the patties

Instructions

Mix the patty mixture:

Combine the ground turkey, egg, diced onion, minced garlic, chopped parsley, thyme, Dijon mustard, smoked paprika, salt, and pepper in a large mixing bowl. Use your hands to gently fold everything together until just combined, being careful not to overwork the meat which can make the patties tough.

Shape the patties:

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

Heat the pan:

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

Cook the patties:

Carefully place the patties in the hot pan and let them cook undisturbed for 4 to 5 minutes until a golden brown crust forms. Flip them gently and cook for another 4 to 5 minutes until the internal temperature reaches 74 degrees Celsius and they are cooked through.

Rest before serving:

Transfer the patties to a plate and let them rest for about 2 minutes. This short wait lets the juices redistribute so they do not run out when you cut into them.

Save

These turkey brunch burgers have become my go-to when I want to serve something that feels special without spending hours in the kitchen. There is something deeply satisfying about food that brings people together around the table on a slow morning.

Serving Suggestions

Toasted English muffins or bagels make the perfect vessel for these patties, but they are equally delicious on their own with a simple side salad. I love topping them with a poached egg and letting the yolk run down into the patty.

Flavor Variations

Sometimes I swap the fresh parsley for cilantro when I want something brighter and more vibrant. A tablespoon of grated Parmesan cheese mixed into the meat adds a wonderful savory note that pairs beautifully with the Dijon mustard.

Perfect Pairings

A light sparkling wine or fresh squeezed orange juice cuts through the richness of the patties perfectly. For a heartier meal, serve with roasted breakfast potatoes or a fresh fruit salad on the side.

• Try melting a slice of sharp cheddar or Swiss cheese on top during the last minute of cooking
• A dollop of hollandaise sauce transforms this into something truly decadent
• Leftover patties reheat beautifully for a quick Monday morning breakfast

Save

There is a quiet joy in finding recipes that become part of your personal story, meals that friends start asking for by name. These turkey brunch burgers might just become one of yours.

Recipe FAQs

→ What makes these turkey patties special?

The combination of fresh parsley, thyme, smoked paprika, and Dijon mustard creates layers of flavor that elevate simple ground turkey into something extraordinary for brunch.

→ Can I prepare the patties ahead of time?

Yes, shape the patties up to 24 hours in advance and refrigerate tightly wrapped. Let them sit at room temperature for 15 minutes before cooking for even results.

→ What temperature should the patties reach?

Cook until the internal temperature reaches 74°C (165°F) for food safety while maintaining juiciness. A meat thermometer ensures perfect results every time.

→ What are the best serving suggestions?

Try them on toasted English muffins with poached eggs and avocado, or serve open-faced with melted cheddar and fresh herbs. They also pair beautifully with roasted potatoes.

→ Can I freeze uncooked patties?

Absolutely. Layer shaped patties between parchment paper in an airtight container. Freeze for up to 3 months and thaw overnight in the refrigerator before cooking.

→ How do I prevent dry turkey burgers?

Avoid overmixing the mixture, don't press down on patties while cooking, and always let them rest for 2-3 minutes after cooking to redistribute juices throughout the meat.