|10 min||15 min||8|
|454 gm||Ground turkey, extra lean|
|1 tbsp||Sage, fresh (finely minced or 1 tsp. dried sage, crumbled)|
|1/2 tsp, leaves||Thyme, dried|
|1 tbsp||Green onion, scallion, ramp (finely minced)|
|1 tsp||Red pepper flakes (a pinch, to taste)|
|1/2 tsp||Granulated garlic|
|1/2 tsp||Sea salt|
|1/4 tsp||Black pepper|
|2 tbsp||Extra virgin olive oil (you can use coconut oil)|
1. Place all ingredients in a large bowl and mix until just combined (over-working the mixture will make the patties tough).
2. Divide mixture into eight equal portions. Form into 1/2 inch thick patties, set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium heat. Cook patties, four at a time, about 3 to 4 minutes per side or until they are nicely browned and cooked through.
4. Repeat with remaining patties. Serve.
To save preparation time, double the recipe and freeze the extra patties in a single layer on parchment paper.
Then, stack the frozen patties with a layer of parchment paper between each one, and store in a resealable freezer bag.
Remove the patties from the freezer as needed.
Serve - with a side of roasted or lightly sautéed vegetables or make into a burger with and Iceberg lettuce wrap!