Turkey Broccoli Quinoa Burgers (Print Version)
Lean ground turkey meets wholesome quinoa and fresh broccoli in these satisfying, herb-seasoned patties.
# What You Need:
→ Main
01 - 1 lb ground turkey
02 - 1 cup cooked quinoa
03 - 1 cup finely chopped steamed broccoli florets
04 - 1 large egg
05 - 1/3 cup finely chopped green onions
06 - 2 cloves garlic, minced
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp Dijon mustard
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
→ For Cooking
12 - 2 tbsp olive oil
# How To Make:
01 - Combine ground turkey, cooked quinoa, chopped broccoli, egg, green onions, garlic, parsley, Dijon mustard, smoked paprika, salt, and pepper in a large bowl. Mix gently until just combined, taking care not to overmix which can result in tough patties.
02 - Divide the mixture into 4 equal portions. Form each portion into a patty approximately 1 inch thick, pressing lightly to compact without overworking the meat.
03 - Pour olive oil into a large nonstick skillet and warm over medium heat until shimmering but not smoking.
04 - Place patties in the heated skillet and cook for 6 to 8 minutes on each side. The burgers are done when golden brown on the outside and the internal temperature reaches 165°F when checked with a meat thermometer.
05 - Transfer cooked burgers to a plate and let rest for 2 to 3 minutes. This allows the juices to redistribute throughout the patties for optimal moisture retention.
06 - Serve burgers on gluten-free buns, wrapped in lettuce leaves, or standalone. Top with preferred condiments and accompaniments.
# Expert Tips:
01 -
- These burgers prove healthy food can be incredibly satisfying and juicy
- They come together in under 40 minutes with ingredients you probably have
02 -
- Overmixing makes tough burgers, so handle the mixture as little as possible
- Letting the patties rest after cooking is crucial for keeping them juicy
03 -
- Chill the mixture for thirty minutes before shaping if it feels too soft
- Make a small indentation in the center of each patty to prevent them from puffing up