Bright, herby, and satisfying, these turkey patties are built around fresh sage, lemon zest, and a touch of lemon juice — which might raise an eyebrow for anyone avoiding citric acid. The key distinction here is that the acidity comes entirely from real, whole lemon rather than the processed citric acid additive found in so many packaged seasonings, marinades, and pre-formed patties. That makes a real difference for people who react to the manufactured form but can tolerate naturally occurring fruit acids. Garlic-infused olive oil adds a mellow, savory depth without any hidden additives, and dried thyme rounds everything out with a subtle earthiness. The patties get a proper sear in a skillet until deeply golden, then rest just long enough to stay juicy all the way through. They come together with minimal fuss and no specialty ingredients, which means weeknight dinner is genuinely back on the table.
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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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