Ground turkey patties can sometimes feel like a compromise — dry, bland, or just plain forgettable. These are none of those things. Fresh sage, bright lemon zest, a splash of lemon juice, and garlic-infused olive oil give every bite a herby, citrusy lift that makes them genuinely crave-worthy. The thumb-dimple trick keeps the patties flat and even as they cook, so you get that deep golden crust on both sides without any puffing or uneven doneness. For anyone avoiding capsaicin, turkey burgers and patties can be a minefield — so many recipes lean on chili flakes, cayenne, or hot sauce for flavor. Here, the seasoning does all the heavy lifting through aromatics and acid instead, so there's nothing to swap out or worry about. Black pepper adds just enough gentle warmth without crossing into irritant territory. Serve them with extra lemon wedges and a few fresh sage leaves for a plate that looks as good as it tastes.
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In a large mixing bowl, combine the ground turkey, 1 tbsp of the garlic-infused olive oil, chopped sage, lemon zest, lemon juice, sea salt, black pepper, and dried thyme. Mix with your hands until just combined — do not overwork the meat.
Divide the mixture into 8 equal portions and press each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly without puffing.
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