Spicy Italian Patties

Ground turkey gets the Italian sausage treatment here: fennel seeds, crushed red pepper, garlic, and Italian seasoning mixed right into the meat. You get all the bold, spicy flavor of Italian sausage in a leaner patty that cooks in under 10 minutes on a nonstick skillet with just cooking spray.

Fennel seeds are the key. They’re what give Italian sausage that distinctive sweet, anise-like flavor, and they work just as well in a turkey patty. Crush them lightly before mixing them in so they release more flavor.

The warm tomato sauce on top is seasoned separately with more Italian herbs and a pinch of salt. Spooned over the hot patties, it ties everything together into something that tastes like it took way more effort than it did.

Pro Tips

• Shape the patties to ½ inch thick for even cooking. Thicker patties risk a raw center before the outside dries out.
• Don’t press the patties down with your spatula while cooking. That squeezes out moisture and makes them dry.
• Cook on medium heat, not high. Turkey is lean and goes from done to overcooked fast.
• Let the patties rest for a minute after cooking before spooning on the sauce.

Variations

• Serve on a toasted roll with melted provolone for a spicy Italian turkey burger.
• Add diced bell pepper and onion to the meat mixture for more texture.
• Swap turkey for ground chicken or a pork-turkey blend for a juicier patty.