Pecan Free Lemon Sage Turkey Patties
These bright, herby turkey patties are the kind of weeknight dinner that feels a little fancy without any extra fuss. Fresh sage and lemon zest do the heavy lifting here, giving the ground turkey a fragrant, citrusy lift that pairs beautifully with the subtle warmth of dried thyme and garlic-infused olive oil. The technique is simple but smart — pressing a small dimple into each patty before cooking helps them stay flat and cook evenly, so you get a deep golden crust on both sides without any guesswork. A quick pan sear in a skillet is all it takes, and pulling them off the heat at 165°F keeps everything juicy rather than dry. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no trail mix-style add-ins, no nut-based coatings, just clean, straightforward ingredients you can feel confident about. Serve them with a squeeze of fresh lemon and a few extra sage leaves for a plate that looks as good as it tastes.
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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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