Turkey Broccoli and Quinoa Burgers (Printable)
Juicy turkey patties packed with quinoa, broccoli, and herbs for a protein-rich, gluten-free meal ready in 35 minutes.
# 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
# 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 keep burgers tender.
02 - Divide mixture into 4 equal portions and form each into a patty approximately 1 inch thick. Press gently to compact without packing too tightly.
03 - Add olive oil to a large nonstick skillet and warm over medium heat until shimmering.
04 - Place patties in the heated pan and cook for 6–8 minutes per side until golden brown and cooked through. Verify internal temperature reaches 165°F.
05 - Transfer cooked burgers to a plate and let rest for 2–3 minutes to allow juices to redistribute.
06 - Serve on gluten-free buns, lettuce wraps, or plain with your choice of toppings.
# Expert Suggestions:
01 -
- You get that satisfying burger bite without the heavy feeling afterward
- The quinoa and broccoli practically hide themselves, even from picky eaters
02 -
- The patties will feel softer than beef burgers while shaping, this is completely normal because of the quinoa
- Letting them rest after cooking is nonnegotiable, cutting in too early lets all the moisture escape
03 -
- Chill the mixture for 15 minutes before shaping if it feels too sticky to work with
- Use a kitchen scale to divide meat evenly so all burgers finish cooking at the same time