Cashew Free Lemon Sage Turkey Patties
These turkey patties are bright, herby, and satisfying in a way that feels far more special than a weeknight dinner has any right to be. Fresh sage and lemon zest do the heavy lifting here, giving the ground turkey a fragrant, almost floral lift that pairs beautifully with the subtle depth of garlic-infused olive oil. The technique is simple but smart — a thumb dimple pressed into each patty keeps them flat and even as they cook, and letting them sit undisturbed in the skillet builds a genuinely golden crust worth waiting for. For anyone navigating tree nut allergies, this recipe is naturally free of any cashew-based sauces, nut oils, or sneaky add-ins that can show up in store-bought patties or restaurant versions. Every ingredient is straightforward and easy to verify, so you can cook with real confidence. A squeeze of fresh lemon at the table ties everything together and makes the whole plate pop.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground turkey (93% lean)
- 2 tbsp garlic-infused olive oil, divided
- 2 tbsp fresh sage leaves, finely chopped
- 1 tbsp lemon zest (from about 1 large lemon)
- 1 tbsp fresh lemon juice
- 1 tsp fine sea salt
- ½ tsp black pepper, freshly ground
- ¼ tsp dried thyme
For serving
- lemon wedges, for serving (optional)
- fresh sage leaves, for serving (optional)
Instructions
- 1
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.
- 2
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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