Maple & Sage Breakfast Patties

These sweet and savory gluten free breakfast patties take 30 minutes to make using simple ingredients. This combination with our ground wild boar, sautéed apples, onions, sage, maple syrup and cassava flour creates the ultimate juicy flavor and texture. You can make them ahead of time or freeze and reheat for a simple weekday option. It’s easy to use this breakfast patty recipe as a base and then mix up the ground meat, herbs or even sweetness level. 

Cooking Variations

Substitute different meat: This recipe is a great base and works well with a variety of ground meat. Try our grass fed ground chicken, ground turkey or even our chicken blend. 
Sweetness: These patties have just the right amount of sweetness; however, add more or less depending on your taste. We love using maple syrup paired with apples; however, honey can be used. 
Herb substitutions: Mix up the herbs with sage, thyme or rosemary. We like pairing sage with wild boar; however, thyme goes perfectly with any of our ground poultry.

Best apples: We like to use sweeter ones, such as honey crisp, fuji or pink lady. Tart apples can be used but more maple syrup and sage might be needed. Taste and adjust seasoning while making the apple mixture. 

Breakfast Patty FAQ & Tips

Do you need to sauté the apple mixture?
Yes, please don’t skip! To get that flavor the apples, onions, herbs and maple syrup should be sautéed. This builds caramelization and helps release extra moisture. 

Can the apple mixture be made ahead? 
This mixture can be made ahead of time and even frozen. When apples are in season we usually make a triple batch and freeze in portions for later use. Just thaw the apple mixture and pour into the patty mixture. That way making the patties only takes 10 minutes! 

What is cassava flour? 
Cassava flour is gluten free, grain free and nut free. Cassava is actually the whole tuber (a root vegetable) that’s ground up to make the flour. It’s most similar to wheat or all purpose flour as it has a very mild and neutral flavor with a soft and powdery texture. 

How large are the breakfast patties? 
This recipe calls for making 8 (2 ounces) balls and forming them into ½ inch thick patties. When the breakfast patties cook they slightly shrink, so make them a bit wider at the beginning. 

How do you know when to flip?
The patties are cooked over medium-high heat for about 3 minutes per side (depending on thickness). When the bottoms are golden brown, they're ready to be flipped and cooked again.

Storing the leftovers
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat quickly in the oven or on the stove. These patties keep well in the freezer for a quick weekday protein option. Before freezing, place parchment paper between the patties and store in a container or stasher bag. We even eat these patties cold when we’re on the go!

Maple, Sage & Apple Breakfast Patties

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Makes: 8 - 2 oz patties (about ½ inch thick)

Ingredients
Apple Mixture (makes about 1 cup)
½ tbsp unsalted butter
1 small apple, cubed into small ¼ inch pieces 
1 small yellow onion, diced into small ¼ inch pieces 
1 tbsp maple syrup
½ tsp kosher salt
1 tsp fresh sage, diced (or fresh thyme for ground poultry)

Patty Mixture
1 lb ground wild boar (or your favorite ground meat) 
½ tsp kosher salt
1 tsp maple syrup
2 tsp fresh sage, diced (or fresh thyme for ground poultry)
1 cup apple mixture
⅓ cup cassava flour
1 tbsp unsalted butter or fat of choice

Instructions 
Apple Mixture
1. In a small pot, add butter over medium-high heat. Once butter is hot, mix in the onions and apples until well coated. Cook until softened and lightly browned, about 5 to 8 minutes. Then, add the maple syrup, salt and fresh sage. Cook for another 5 minutes or until the mixture is golden brown and fragrant. Set aside.

Patty Mixture
1. In a medium bowl, use your hands or wooden spoon to mix the ground wild boar, kosher salt, maple syrup, fresh sage, and apple mixture. Then add in the cassava flour and mix until just combined. Do not over mix. 
2. Shape the mixture into 8 balls about 2 ounces each. Use hands to form ½ inch thick patties. When the breakfast patties cook they slightly shrink, so make them a bit wider at the beginning.
3. Heat a large cast iron skillet or griddle over medium-high heat until hot. Add butter and swirl to fully coat.
4. Place the patties on the skillet (depending on the skillet size multiple batches might need to be cooked). Cook patties for about 3 minutes per side (depending on thickness). 5. When the bottoms are golden brown, they're ready to be flipped and cooked for another 2 to 3 minutes or until golden brown.
6. Remove from the skillet and enjoy immediately or store in the fridge for up to 4 days.