Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 16 (serving size: 1 patty)

A little maple syrup in the blend adds a hint of sweetness and helps the patties develop a beautifully caramelized crust. We like to use dark maple syrup, formerly labeled as Grade B, because it has more intense maple flavor than lighter-colored syrup, so you can use less. This recipe makes a big batch but freezes well. Shape into patties before freezing for convenience, so you can use them as needed. While we like them for breakfast, they have enough savoriness that they’d also be great at dinner, served with snow peas, brown rice, and a tamari–rice vinegar dipping sauce.

How to Make It

Step 1

Gently combine all ingredients except oil in a large bowl just until blended. Shape mixture into 16 (3 1/2-inch) patties (about 2 ounces per patty).

Step 2

Heat 2 teaspoons oil in a large skillet over medium-high. Add 4 patties to pan; cook 2 1/2 minutes on each side. Repeat procedure 3 times with remaining oil and remaining patties.

Ratings & Reviews

Too sweet, not very breakfast-y

detailaddict
May 25, 2017
I followed this recipe exactly, using good quality Plainville ground turkey and locally-raised Berkshire ground pork.  I thought the inclusion of maple syrup might be interesting, but the flavor overshadowed everything else.  It needed more rosemary, thyme and salt, and I couldn't even taste the garlic.  "What kind of sausage is this??" my husband asked as it was obviously different from my usual recipe.  I liked the texture from the blend of pork and turkey (although it was much fattier) but if I make this again I'll reduce or omit the syrup and bump up the herbs.