Turkey Breakfast Patties

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  2 lbs Ground Turkey, 99% Lean
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  2 tbsp Coconut aminos
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  2 tsp Ginger, Fresh Root
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  3 tbsp Green Onion (Scallion)
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  4 Garlic(16g)
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  0.5 tsp Red pepper flakes
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  6 Basil, Fresh(3g)
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  1.5 tsp 1½ teaspoons sea salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Mince the fresh ginger, green onions, and fresh garlic. In a large bowl, combine the ground turkey, coconut aminos, minced ginger, green onions, garlic, red pepper flakes, and fresh basil. Mix gently with your hands until just combined—do not overmix.
2. 2With wet hands, form the turkey mixture into 16 patties and flatten each to approximately ½-inch thick between your palms.
3. 3Heat the olive oil in a large skillet over medium heat for 1–2 minutes until it glistens and moves freely across the pan.
4. 4Working in two batches, add 8 patties to the skillet in a single layer. Cook for 3–4 minutes over medium heat until the bottom is golden brown, then flip. Cook the second side for 3–4 minutes until golden brown.
5. 5Continue cooking the patties, flipping occasionally, for 2–3 minutes more over medium heat until an instant-read thermometer inserted into the center of the thickest patty reads 170°F and no pink remains inside.
6. 6Transfer the cooked patties to a plate and repeat steps 4–5 with the remaining 8 patties.
7. 7Allow all patties to cool to room temperature, approximately 15–20 minutes.
8. 8Divide the cooled patties evenly into 2 airtight containers (8 patties per container) and refrigerate for up to 5 days or freeze for up to 1 month.