003 / 75 · Breakfasts with Staying Power

Turkey, Apple and Sage Breakfast Patties with Toast

12 small turkey patties; 3 patties and 2 toast slices per serving · Active 25 min · Cook 20 min · Total 45 min

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These small breakfast patties use grated apple for moisture and sage for a savory aroma. The apple belongs inside the mixture, with a few crisp slices reserved for the plate, so breakfast has two different textures from one ingredient. The patties are deliberately small: three cook evenly in a serving and fit beside toast without becoming a sandwich that falls apart. Ground turkey needs a thermometer even when its surface is attractively browned.

Jump to ingredients

Three turkey, apple and sage patties with whole-wheat toast and fresh apple slices.

Grate, then squeeze lightly

A coarse grater makes apple threads that soften into the meat. Squeeze the grated portion lightly over a bowl, removing free juice without wringing it dry. Too much liquid makes a loose mixture that spreads in the skillet; completely dry apple loses the point of adding it. Weigh the grated portion after this light squeeze so the mixture receives the stated amount of prepared apple. Keep the remaining apple separate from raw turkey and use a clean knife and board for the slices that will be eaten uncooked.

Make the patties the same thickness

Divide the mixture into twelve portions before shaping. Damp hands help, and a thickness of about half an inch allows the center to cook before the outside becomes dark. Leave space around each patty. If your skillet is smaller than twelve inches, use three batches rather than pressing the meat together. Browning creates flavor, but it cannot establish safety: check several patties, inserting the probe sideways into their centers. The last batch can cook while the bread toasts.

Ingredients

  • 1 1/2 lb 93%-lean ground turkey (680 g)
  • 1–2 apples, cored: 120 g coarsely grated and lightly squeezed for patties, plus 80 g fresh slices for serving (200 g prepared total)
  • 1/3 cup plain dry breadcrumbs (35 g)
  • 1 large egg (50 g without shell)
  • 2 teaspoons dried rubbed sage (2 g)
  • 1/2 teaspoon fine salt (3 g)
  • 1/2 teaspoon ground black pepper (1 g)
  • 1 tablespoon olive oil (15 ml), divided between batches
  • 8 slices whole-wheat bread (280 g total)

Set out

Box grater, Mixing bowl, 12-inch/30 cm nonstick or well-seasoned skillet with a usable flat base at least 10 1/2 inches/27 cm across, Thin spatula, Toaster, Food thermometer, Clean cooked-patty holding plate and refrigerator space for remaining raw patties

Allergens

Wheat, Egg. Check labels and substitutions.

Make it

  1. Set aside 80 g clean fresh apple slices for serving. Coarsely grate enough additional apple to provide 120 g after lightly squeezing away free juice.
  2. Combine turkey, grated apple, breadcrumbs, egg, sage, salt and pepper just until evenly mixed. Divide into 12 patties, each about 3 inches/7.5 cm across and about 5/8 inch/1.6 cm thick. Wash hands and clean raw-meat equipment.
  3. Before heating, choose two batches of six only if the patties fit with gaps on the stated usable base; otherwise use three batches of four and allow about 10 minutes longer. Divide the same measured oil equally among your chosen batches. Heat the first oil share over medium heat and cook the first batch 4–5 minutes per side until every tested center reaches 165°F/74°C, adjusting heat if browning too fast. Transfer to a clean plate and keep warm.
  4. Repeat with each remaining batch and its allocated oil, checking 165°F/74°C. Keep uncooked patties covered in the refrigerator until their turn. Toast the bread while the final batch cooks.
  5. Serve each portion with 3 patties, 2 slices of toast and one quarter of the reserved fresh apple slices.

Breakfast after a late finish

A batch of twelve makes four clearly portioned breakfasts, which can be useful when the next morning starts early. Freeze patties you will not use within three days. Reheat the meat first and make toast while it warms, keeping the plate satisfying without requiring another full cooking session.

A useful detail

Lean turkey brands vary in moisture. If the mixture is very soft, refrigerate it for 10 minutes before shaping; add that chilling time to your schedule.

Another way

  • Use 680 g ground chicken and cook to the same 165°F/74°C center temperature.
  • For a different herb profile, replace sage with 2 teaspoons dried thyme; keep the apple and all other quantities unchanged.

Keep it well

Refrigerate cooked patties within 2 hours, or 1 hour above 90°F/32°C, and keep at 40°F/4°C or below for up to 3 days. Freeze patties in a single layer, then bag for up to 2 months. Thaw in the refrigerator and reheat to 165°F/74°C. Toast fresh and slice the serving apple shortly before eating.