Weekday mornings used to feel like a juggling act—coffee in one hand, keys in the other, and zero time to think about protein. These patties changed that. On Sunday, we mix ground turkey with tamari, ginger, green onion, garlic, basil, and a little heat from red pepper flakes, then shape sixteen small rounds and let the skillet do its thing. The kitchen smells bright and savory—like someone snuck a little stir-fry magic into breakfast. By the time the last batch is golden, we’ve stacked a tray of grab-and-go protein we can reheat in minutes. Slide a couple next to eggs, avocado, or a quick salad; tuck them into a wrap; or snack on one between calls. They keep five days in the fridge, a month in the freezer, and make busy mornings feel calm, fed, and on purpose.
Why you’ll love making these patties
- Protein you can count on: 21 g per patty = better satiety and focus.
- Real-life fast: Batch once, reheat in 1–2 minutes—perfect for busy mornings.
- Freezer-friendly: Cook, cool, freeze—then grab exactly what you need.
- Flexible meals: Great with eggs, in a wrap, over rice/greens, or as a snack.
- Simple, budget-smart ingredients: Turkey + pantry aromatics = big flavor, low fuss.
- Diet-friendly: Naturally dairy-free and gluten-free with GF tamari; low-carb.
- Habit-building: A ready-to-go breakfast removes decision fatigue and keeps you consistent.
Turkey & Green Onion Breakfast Patties
Ingredients
- 2 lb. (900g) ground turkey
- 1 tbsp. tamari sauce
- 2 tsp. ginger, freshly grated
- 3 tbsp. green onions, minced
- 4 garlic cloves, minced
- ½ tsp. red pepper flakes
- 6 basil leaves, minced
- 1 ½ tsp. sea salt
- 2 tbsp. extra virgin olive oil
Instructions
- In a large bowl, combine the ground turkey with the tamari sauce, ginger, green onions, garlic, red pepper flakes, basil and salt.
- Mix well, then with wet hands, form the mixture into 16 even-sized patties and flatten them gently between your two hands until about ½” (1cm) thick.
- Heat the olive oil in a large skillet over medium heat. Working in batches, add the patties to the skillet, and cook on both sides until the patties have browned, this will take around 6-8 minutes.
- Continue cooking, occasionally flipping the patties over, for a further 4-6 minutes. Repeat this process with remaining patties.
- Storage: Once cooked and cooled, leftover patties can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
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