These patties get their moistness and delicious flavor from a combination of light and dark meat. We don't recommend using all breast meat—they just won't be as good.
Patties can be formed (but not cooked) up to 3 hours ahead and chilled, loosely covered with plastic wrap.
Ingredients
Preparation
Step 1
Makes 4 servings. Stir together all ingredients except oil in a large bowl until combined well.
Step 2
Form 1/4 cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.
Step 3
Lightly brush a 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
Step 4
Cook patties in batches of 4, turning over once, until browned and cooked through, about 6 minutes per batch. Transfer to a plate as cooked and keep warm, covered with foil.
