Ingredients
- pounds ground turkey
- /4 teaspoon ground ginger
- /2 teaspoons salt
- teaspoon dried sage
- /4 teaspoon cayenne pepper
- /2 teaspoons ground black pepper
Instructions
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Step 1
I start by combining the ground turkey with ginger, salt, dried sage, cayenne, and black pepper in a large mixing bowl. Using my hands, I gently mix everything until the spices are evenly distributed—be careful not to overwork the meat, or the patties might turn out dense. Then I divide the mixture into 8 equal portions and shape them into round patties, about ½-inch thick. A cookie scoop makes this step fast and uniform. Next, I heat a nonstick skillet over medium-high and coat it with cooking spray. Once hot, I place the patties in the pan without crowding them, cooking in batches if needed. They take about 3–4 minutes per side, until deeply browned and cooked through with no pink in the center. You’ll know they’re done when the internal temperature hits 165°F. I let them rest briefly on a paper towel before serving. These pair beautifully with fried eggs or a crisp green salad for a quick keto meal.