These Turkey Patties are quick, savory, and packed with fresh ginger, garlic, green onions, parsley, and a touch of soy sauce.
Breadcrumbs and egg help hold the ground turkey together, while a quick skillet cook gives the patties a nicely browned exterior.
Ready in about 20 minutes, these patties are an easy option for weeknight dinners, meal prep, or whenever you want a simple alternative to a traditional burger
Pair them with a cool, creamy Tzatziki Sauce for contrast or sip on a zesty Lemon Gin Refresher if you’re serving these at a gathering.
Why Make These Turkey Patties?
- Quick cooking: The patties take only about 5–7 minutes per side in the skillet.
- Fresh aromatics: Ginger, garlic, green onions, and parsley give the turkey a bright, savory flavor.
- Simple binder: Egg and fine dry breadcrumbs help the mixture hold together while cooking.
- Easy to portion: The recipe divides naturally into four patties, making serving straightforward.
- Versatile: They can be served as a main course, placed inside a bun, or added to a meal-prep bowl.
- Minimal equipment: Everything comes together with a mixing bowl and one skillet.
What Gives These Patties Their Flavor?
The seasoning is built directly into the turkey mixture, so every bite gets the same combination of flavors.
- Fresh ginger gives the patties a warm, slightly spicy aromatic quality.
- Garlic adds savory depth without requiring a long marinade.
- Green onions provide a mild onion flavor and a little freshness.
- Soy sauce contributes saltiness and savory umami flavor.
- Fresh parsley balances the stronger aromatics and gives the mixture a fresh finish.
There is no separate sauce or complicated spice mixture to prepare. The flavor is incorporated directly into the ground turkey before the patties reach the skillet.
Turkey Patties Recipe
Equipment
- Mixing bowl
- Fork or spatula
- Measuring spoons
- Chopping board & knife
- Non-stick skillet or frying pan
- Spatula for flipping
- Plate lined with paper towels (optional)
Ingredients
- 1 pound ground turkey
- ¼ cup fine dry bread crumbs
- 1 egg
- 2 tablespoons minced green onions
- 2 tablespoons soy sauce
- 1 teaspoon minced fresh ginger root
- 1 clove garlic minced
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh parsley
Instructions
- In a mixing bowl, combine ground turkey, breadcrumbs, egg, green onions, soy sauce, ginger, garlic, and parsley.
- Mix well using a fork or your hands until fully combined.
- Divide the mixture and form into 4 even-sized patties.
- Heat vegetable oil in a skillet over medium heat.
- Place the patties in the skillet and cook for 5–7 minutes on each side.
- Check for doneness—the patties should be browned outside and fully cooked inside.
- Remove from heat and let rest for 2 minutes.
- Serve hot with your choice of dip or salad.
Nutrition Info:
| Nutrition | Value |
| Calories | 251kcal |
| Carbohydrates | 6g |
| Protein | 23g |
| Fat | 14g |
| Sugar | 1g |
| Sodium | 626mg |
Why Rest the Patties?
The recipe calls for a short 2-minute rest after cooking.
This gives the patties a moment to settle before serving and also makes them easier to handle immediately after coming out of the skillet.
Since the patties are relatively small, they do not need an extended resting period.
Ways to Serve Turkey Patties
These patties are more versatile than a standard burger.
- With a salad: Serve a hot patty alongside a crisp green salad for a simple meal.
- In a bun: Add lettuce, tomato, and your favorite sauce for an easy turkey burger.
- With roasted vegetables: Pair the patties with roasted broccoli, carrots, sweet potatoes, or another vegetable side.
- As a turkey bowl: Slice a cooked patty and serve it over rice or grains with vegetables.
- As a snack: Cut the patties into smaller portions and serve with a dipping sauce.
- For breakfast: Pair a patty with scrambled eggs and grilled vegetables for a savory breakfast plate.
Meal Prep With Turkey Patties
These patties are convenient for meal prep because they are already portioned into individual servings.
Cook the patties according to the recipe, allow them to cool appropriately, and refrigerate them in a sealed container. Keep salad greens, sauces, and other fresh accompaniments separate until serving.
For different meals throughout the week, pair the patties with different sides. One portion can become a salad, another can be served with rice and vegetables, and another can be turned into a sandwich.
Common Turkey Patty Mistakes to Avoid
- Making the patties different sizes: Uneven patties will cook at different rates. Keep the four portions as similar as possible.
- Overmixing the turkey: Mix just until the ingredients are evenly incorporated.
- Using excessive heat: Medium heat gives the patties time to brown while cooking through.
- Flipping too frequently: Let the first side cook before turning the patties.
- Skipping the temperature check: Ground poultry should reach 165°F (74°C) internally for food safety.
Quick Questions?
Q. Can I freeze these turkey patties?
Ans: Absolutely! You can freeze them either raw or cooked. Just separate them with parchment paper and store in an airtight container for up to 2 months.
Q. What can I use instead of breadcrumbs?
Ans: Oats, almond flour, or crushed crackers work great. Just make sure they’re fine enough to help bind the patties.
Q. How do I know when they’re fully cooked?
Ans: They should be browned on the outside and reach an internal temperature of 165°F (74°C). If you’re unsure, a meat thermometer is your best friend.
Q. Can I make these in an air fryer?
Ans: Yes! Preheat your air fryer to 375°F and cook the patties for about 12–14 minutes, flipping halfway through.
Q. Do they work for burgers?
Ans: Definitely. Just pop them on a bun with lettuce, tomato, and a generous dollop of Tzatziki Sauce—they’re amazing as healthy burgers!
hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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