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1
In a medium bowl, combine the turkey, onion, sage, fennel seed, brown sugar, and garlic powder.
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2
Season with 1 teaspoon salt and some black pepper.
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3
Use your hands to gently combine.
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4
Divide the meat into 4 equal portions and shape each into an even 1/2-inch-thick patty.
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5
Using your thumb, make a shallow indentation in the center of each patty (this helps the patties cook more evenly).
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6
Transfer the patties to a plate and set aside.
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7
Heat a grill pan or outdoor grill to medium-high, about 375 degrees F to 425 degrees F. When the grill is hot, use tongs to grab several layers of wadded paper towels, dip them in vegetable oil, and smear the grill pans ridges or outdoor grills grates (alternatively, you can apply cooking spray directly to the pan or grates).
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8
Use a metal spatula to transfer the turkey patties to the pan or grill (close the lid if its the latter) and cook, undisturbed (dont be tempted to press down on the patties!
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9
), until grill marks appear on the bottom, about 5 to 6 minutes.
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10
Flip the patties, close the grill (if using), and cook until the patties are cooked through and an instant-read thermometer registers 165 degrees F, about 6 minutes more.
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11
During the last few minutes of cooking, toast the English muffins.
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12
Transfer the patties to a warmed plate and tent loosely with foil for 5 minutes.
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13
Spread the English muffins with 2 tablespoons of the butter, sprinkle with a little salt, and set aside.
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14
While the patties are resting, fry the eggs.
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15
Melt the remaining 1 tablespoon of butter in a large nonstick frying pan over medium heat.
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16
Break in the eggs and fry until the whites are set and starting to brown around the edges and the yolks are still runny, about 4 to 5 minutes (no need to flip the eggsthe whites should be fully cooked).
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17
Top the English muffin bottoms with the turkey patties, add the eggs, and close up.
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18
Serve immediately.
