Turkey Sausage Patty with Eggs

Miranda Hammer, founder of the Crunchy Radish, is both a registered dietitian (RD) and a professionally trained natural foods chef. So it’s no surprise she uses lots of spices in her recipes. Aromatic herbs and spices are unique in that they add a ton of flavor to a dish and are also filled with phytonutrients and trace minerals. Some promote good digestion; some are anti-inflammatory; some are even linked to cancer prevention. This recipe calls for fennel seeds, chili flakes, paprika, cayenne, and sage. All of those spice up the turkey sausage patties in a way that will make you want to eat them for breakfast, lunch, and dinner. Recipe by Miranda Hammer, MS, RD, NLC, founder of Crunchy Radish.

Ingredients

1 teaspoon fennel seed, minced
1 teaspoon chili flakes
1 teaspoon paprika
1 teaspoon cumin seed, minced
1 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 teaspoons fresh sage, chopped
1 pound ground turkey
2 teaspoons maple syrup
1 pinch sea salt
2 tablespoons olive oil

Directions

1. In a bowl, blend together spices, add ground turkey and maple syrup and mix well using your hands or a wooden spoon.
2. Form turkey mixture into small thin patties and sprinkle salt.
3. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Cook the patties 3 to 4 minutes each side until brown. Use additional oil for second batch, if needed.
4. Serve 2 patties with your favorite steamed or sautéed greens and a sunny side up egg.

WHY WE LOVE THIS RECIPE These sausage patties are extremely simple to make and are free of nitrates and preservatives, unlike the cured breakfast meats you may pick up at the store. (Just be sure to choose high-quality turkey that’s antibiotic-free and preferably organic.) Add an egg and greens, and you’ve got a complete, balanced meal. This recipe also makes multiple patties, which are great to have on hand to throw on top of a salad or grain bowl for protein, later.