These golden turkey patties are bright, herby, and satisfying in a way that feels far more special than a weeknight dinner has any right to be. The combination of fresh sage, lemon zest, and a squeeze of juice gives the meat a lively, aromatic lift that keeps every bite interesting. One of the trickier parts of following a low FODMAP approach is getting real garlic flavor without the fructans — and garlic-infused olive oil solves that problem beautifully, delivering all the savory depth with none of the digestive stress. Ground turkey keeps things lean and easy to digest, while the simple seasoning lineup means there are no hidden high-FODMAP fillers or onion-based blends to second-guess. The thumb-dimple trick and a hot, shimmering skillet give you that deeply golden crust on the outside while keeping the inside juicy and perfectly cooked through. A quick rest before serving locks in the moisture, so you're not left with a dry patty on your plate. Serve them with extra lemon wedges and a few fresh sage leaves for a finish 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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