Ground turkey gets a serious upgrade here, seasoned with bright lemon zest, fresh sage, and a touch of thyme that makes every bite feel intentional and restaurant-worthy. The garlic-infused olive oil does double duty — it goes into the mix for flavor and into the pan for a gorgeous golden sear that locks in all that herby goodness. Because this recipe skips iodized salt in favor of fine sea salt and relies entirely on fresh, whole ingredients, it fits low-iodine needs without any awkward substitutions or compromises. Keeping things simple is the whole point: no fillers, no dairy, no processed add-ins that could sneak in unwanted iodine. The thumb-dimple trick in the center of each patty is a small detail that makes a real difference, keeping them flat and evenly cooked all the way through to a safe 165°F. A squeeze of fresh lemon over the top right before eating ties everything together and makes the flavors pop. These patties work beautifully on their own, alongside a simple salad, or tucked into whatever sides fit your current eating plan.
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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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