Turkey Broccoli Quinoa Burgers (Printable Version)
Protein-packed turkey patties with broccoli and quinoa, perfectly seasoned and pan-fried to golden perfection.
# What You'll 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 It:
01 - In a large bowl, combine ground turkey, cooked quinoa, chopped broccoli, egg, green onions, garlic, parsley, Dijon mustard, smoked paprika, salt, and pepper. Mix gently until well combined—do not overmix.
02 - Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick.
03 - Heat olive oil in a large nonstick skillet over medium heat.
04 - Add the patties and cook for 6–8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
05 - Let burgers rest for 2–3 minutes before serving.
06 - Serve on gluten-free buns, lettuce wraps, or as desired with your favorite toppings.
# Expert Insights:
01 -
- The quinoa keeps these incredibly moist while adding a subtle nutty background note
- You get a full serving of vegetables disguised in something that feels like comfort food
02 -
- Resting the patties for even three minutes keeps them juicy instead of letting all the moisture escape
- Making a thumbprint in the center of each raw patty prevents them from puffing into balls while cooking
03 -
- Chill the mixture for 20 minutes before shaping if the patties feel too soft
- A meat thermometer takes all the guesswork out of knowing when they are done