Dairy Free Lemon Sage Turkey Patties
Bright, herby, and satisfying, these turkey patties are the kind of weeknight dinner that feels a little special without requiring much effort. Ground turkey gets lifted by fragrant fresh sage, lemon zest, a squeeze of lemon juice, and garlic-infused olive oil — no butter, no cream, no cheese anywhere in sight, which makes them a genuinely easy win for anyone avoiding dairy. The trick to keeping them juicy is mixing just until combined and pressing that little thumb dimple into the center so they cook flat and even rather than puffing up into a dome. A hot skillet and a patient hand give you that deep golden crust on the outside while the inside stays tender and cooked through to a safe 165°F. Garlic-infused olive oil does double duty here — it flavors the meat from within and keeps the patties from sticking to the pan without any dairy-based fat. Serve them with a squeeze of fresh lemon and a few extra sage leaves for a finish that looks effortlessly put-together on the plate.
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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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