Nitrate & Nitrite Free Lemon Sage Turkey Patties
Ground turkey gets a serious upgrade here, seasoned with fresh sage, bright lemon zest, a squeeze of lemon juice, and a whisper of thyme — all brought together with garlic-infused olive oil for a patty that's genuinely fragrant and full of flavor. Processed deli meats and packaged sausages are notorious for sneaking in curing agents, but these patties are built entirely from whole, recognizable ingredients with nothing hidden in the mix. The technique is straightforward: mix gently, press a small dimple into each patty so they cook flat and even, then let a hot skillet do the work until you get that deep golden crust. Cooking to an internal temperature of 165°F keeps everything safe without drying out the meat, especially with the lean-but-not-too-lean 93% ground turkey holding things together. A two-minute rest before serving makes a real difference in juiciness. Finish with a squeeze of fresh lemon and a few sage leaves on the plate, and you've got something that looks and tastes far more impressive than the effort involved.
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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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