Turkey Broccoli Quinoa Burgers (Printable)
Juicy turkey patties with quinoa, broccoli, and herbs—ready in 35 minutes.
# What You'll Need:
→ Main
01 - 1 lb ground turkey
02 - 1 cup cooked quinoa (about 1/3 cup dry)
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 (for pan-frying)
# Steps:
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 Tips:
01 -
- The quinoa keeps these incredibly moist without any heavy fillers or breadcrumbs
- Each burger packs nearly 25 grams of protein but somehow still feels light and fresh
- They reheat beautifully for next day lunches that actually make coworkers jealous
02 -
- Overmixing develops tough proteins that turn these into hockey pucks, so fold gently and stop as soon as everything is combined
- Chilling the shaped patties for 15 minutes before cooking helps them hold together better if you have the time
- The quinoa must be fully cooled before mixing or it will cook the egg and make the texture strange
03 -
- Grate the broccoli instead of chopping it for a texture that literally disappears into the burgers
- A splash of Worcestershire sauce adds umami depth that makes these taste much richer than they are