Rosemary Turkey Patties

These turkey patties are baked instead of fried, and the rosemary gravy spooned over the top turns them into something closer to a proper dinner than a plain burger. Ground turkey mixed with whole wheat breadcrumbs, egg, thyme, and crushed rosemary holds together well in the oven, developing a light crust on the outside while staying moist inside.

The rosemary sauce is a simple roux gravy built from sautéed onion and garlic, thickened with flour and skim milk, and flavored with more crushed rosemary and chicken bouillon. It’s light but creamy, and the double hit of rosemary (in both the patties and the sauce) ties everything together with a piney, warm aroma.

Kitchen Tips

• Don’t overwork the turkey mixture when shaping patties. A gentle hand keeps them tender. Over-mixing makes them dense and rubbery.
• Turn the patties once during baking so both sides brown evenly.
• Stir the sauce constantly while adding liquid. Adding it gradually prevents lumps and gives you a smooth, velvety gravy.
• Use soft, fresh whole wheat breadcrumbs, not the dry seasoned kind from a canister. They absorb moisture better and keep the patties from drying out.

Variations

• Add a tablespoon of Dijon mustard to the turkey mixture for a sharper flavor.
• Serve the patties on a toasted bun with arugula and the gravy on the side for dipping.
• Swap rosemary for sage in both the patties and sauce for a Thanksgiving-inspired version.