Turkey Broccoli Quinoa Burgers (Print View)

Juicy turkey burgers with quinoa and broccoli

# What You'll Need:

→ Main Ingredients

01 - 1 pound 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 tablespoons chopped fresh parsley
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ For Cooking

12 - 2 tablespoons olive oil

# How to Make:

01 - Place 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 incorporated, taking care not to overwork the meat.
02 - Divide the mixture into 4 equal portions. Shape each portion into a patty approximately 1 inch thick, pressing lightly to compact without making them dense.
03 - Warm olive oil in a large nonstick skillet over medium heat until shimmering.
04 - Place patties in the heated pan and cook for 6 to 8 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F.
05 - Transfer burgers to a plate and let rest for 2 to 3 minutes to allow juices to redistribute. Serve on gluten-free buns, lettuce wraps, or plain with preferred toppings.

# Expert Suggestions:

01 -
  • These burgers stay incredibly moist thanks to the quinoa, so you get that juicy bite without any heavy feeling afterward
  • The broccoli adds subtle sweetness and texture while sneaking in extra nutrients, perfect for when you want something that feels indulgent but is actually good for you
02 -
  • Don't press down on the burgers with your spatula while they cook, or you'll squeeze out all those precious juices that keep them moist
  • The patties will feel soft when you're shaping them, which is normal, but they'll firm up beautifully once they hit the heat
03 -
  • Use a kitchen scale to divide the meat evenly so all four burgers cook at the same rate
  • If your mixture feels too wet to shape, chill it in the refrigerator for 15 minutes before forming the patties

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