Turkey Broccoli Quinoa Burgers (Printable)
Juicy turkey patties packed with quinoa, broccoli, and herbs for a protein-rich meal.
# What You'll Need:
→ Burger Base
01 - 1 lb ground turkey
02 - 1 cup cooked quinoa
03 - 1 cup finely chopped steamed broccoli florets
04 - 1 large egg
→ Flavor Enhancers
05 - 1/3 cup finely chopped green onions
06 - 2 cloves garlic, minced
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp Dijon mustard
→ Seasoning Blend
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
→ Cooking Medium
12 - 2 tbsp olive oil
# Directions:
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—avoid overmixing to prevent tough patties.
02 - Divide the mixture into 4 equal portions and shape each into a patty approximately 1 inch thick. Create a slight indentation in the center of each patty to prevent puffing during cooking.
03 - Warm olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
04 - Place patties in the skillet and cook for 6–8 minutes per side until golden brown and cooked through. Verify doneness with a meat thermometer—internal temperature must reach 165°F.
05 - Transfer cooked burgers to a plate and let rest for 2–3 minutes. This allows juices to redistribute throughout the patties for optimal moisture.
06 - Serve on gluten-free buns, lettuce wraps, or standalone with your choice of toppings such as avocado, yogurt sauce, or fresh vegetables.
# Expert Tips:
01 -
- The quinoa keeps these incredibly moist while adding nutty depth you cannot get from plain meat
- They come together in under 35 minutes but taste like something from a restaurant
02 -
- Overmixing the meat makes tough, rubbery burgers so mix until ingredients are just distributed
- Making a small indentation in the center of each patty prevents them from puffing up into balls while cooking
03 -
- Use a meat thermometer to avoid overcooking, turkey dries out faster than beef
- Let the cooked quinoa cool completely before mixing or it will cook the turkey and change the texture