Eosinophilic Esophagitis Friendly Lemon Sage Turkey Patties
Ground turkey gets a serious upgrade here, seasoned with fresh sage, bright lemon zest, and a splash of lemon juice that keeps every bite light and aromatic. Garlic-infused olive oil does the heavy lifting on flavor without relying on whole garlic or onion, which makes this a smart choice for anyone navigating a restricted ingredient list. The patties come together quickly in a skillet, developing a deep golden crust on each side before finishing to a safe internal temperature of 165°F. Managing a condition like eosinophilic esophagitis often means scanning every label and second-guessing restaurant meals, so having a satisfying, protein-packed dinner built from a short, clean ingredient list is genuinely freeing. Dried thyme and freshly ground black pepper round out the seasoning without any common trigger foods sneaking in. A squeeze of lemon wedge right before eating ties everything together and makes these patties feel restaurant-worthy on a weeknight 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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