Turkey Broccoli and Quinoa Burgers (Printable Version)
Protein-packed turkey burgers with quinoa and broccoli for a healthy, satisfying meal.
# What You Need:
→ Burger Mixture
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 - 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 maintain tender texture.
02 - Divide mixture into 4 equal portions. Form each portion into a patty approximately 1 inch thick, ensuring uniform thickness for even cooking.
03 - Heat olive oil in a large nonstick skillet over medium heat until shimmering but not smoking.
04 - Place patties in heated skillet. Cook for 6 to 8 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Transfer cooked burgers to a plate and let rest for 2 to 3 minutes. This allows juices to redistribute for maximum moisture.
06 - Serve on gluten-free buns, lettuce wraps, or on a bed of greens. Top with avocado slices, yogurt-based sauce, or your favorite condiments.
# Expert Advice:
01 -
- These burgers stay incredibly juicy thanks to the quinoa, so you'll never suffer through dry turkey meat again
- They come together in under 40 minutes but taste like something you'd order at a fancy farm to table restaurant
02 -
- If your mixture feels too wet to shape, refrigerate it for 30 minutes—the cold helps everything hold together better
- These cook faster than beef burgers because turkey is leaner, so use a meat thermometer to avoid drying them out
03 -
- Don't press down on the burgers while they're cooking or you'll lose all those precious juices
- Room temperature ingredients mix more evenly, so take the egg out of the fridge about 20 minutes before starting