These savory breakfast patties are the kind of morning upgrade that makes you actually look forward to getting out of bed. Lean ground turkey gets loaded with roasted red pepper, minced garlic, fennel seeds, smoked paprika, sage, and thyme — a spice lineup that delivers serious sausage flavor without any fillers, binders, or grains in sight. A short 30-minute rest in the fridge lets everything meld together and helps the patties hold their shape beautifully in the pan. Cooked in avocado oil over medium heat, each patty develops a deep golden crust on both sides while staying juicy inside — just pull them when your thermometer hits 165°F and you're done. Store-bought breakfast sausage almost always sneaks in sugar, starch, or preservatives, so making your own from scratch is genuinely the smarter move. This recipe makes 8 patties and serves 4, so it's easy to double and stash extras in the fridge for a fast, protein-packed start to the week.
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Pat the roasted red pepper pieces dry with a paper towel, then finely dice them. In a large mixing bowl, combine the ground turkey, roasted red pepper, garlic, fennel seeds, sage, smoked paprika, thyme, red pepper flakes, salt, and black pepper. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — do not overwork.
Divide the mixture into 8 equal portions (about 2 oz each) and press each into a round patty roughly 3/4 inch thick. Place the patties on a plate, cover, and refrigerate for 30 minutes to let the flavors meld and the patties firm up.
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