I have a recipe on my blog from several years ago of sausage patties loaded with green onions, black pepper, and hot sauce. Besides the hard-to-digest fat content, these other ingredients are highly irritating to those suffering from gastritis and GERD.
So what I did was omit the troublesome ingredients and incorporate a variety of traditional breakfast sausage seasonings to really amp up the flavor. I also used minced leek instead of onions and green onions which I used to use. Actually, I think leek has a such a warm and sweet flavor, I prefer it now. Although it is not off-limits for gastritis diets, as with anything, if leek causes you flaring, avoid it until you are better healed. It is also important it be cooked, which of course this recipe includes.
The verdict? These maple turkey patties are super tasty and satisfying, and a good source of protein. You’ll hardly notice the change-up from your usual breakfast patties (unless you have them spicy, nothing I can do for you there haha!)
So let’s do this!
This recipe yields around 9-10 patties. They will freeze well wrapped in plastic wrap for up to six months.
You will need:
- Knife & cutting board
- Measuring spoons
- Mixing bowl
- Kitchen gloves (optional; for mixing in the seasonings)
- Frying pan
- Plastic wrap and storage bags for freezing (optional)
Ingredients:
- 1 lb. chopped turkey (I used 93/7% instead of fat-free to avoid dryness)
- Half a leek, minced (whites)
- 2 TBSP real maple syrup
- 1/2 tsp ground sage
- 1/2 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp salt
- 1/2 tsp ground allspice
- 1/2 tsp ground thyme
Directions:
1.) Prep then mix all the ingredients thoroughly. Form into patties.
2.) Cook desired number of patties in a pan over high heat in some olive or avocado oil. Patties should sizzle when put in the pan but then reduce to medium-low and cook for around 5-6 minutes per side, until internal temp is 165F.
3.) Freeze any raw patties in plastic wrap and store for up to six months.
