Ground Turkey and Sage Breakfast Patties

Toast the fennel seeds in a dry skillet over medium heat for 2 minutes until fragrant, then crush them lightly with the side of a knife.

Finely chop the fresh sage leaves.

In a large bowl, combine the ground turkey, chopped sage, crushed fennel seeds, maple syrup, salt, and black pepper, mixing gently with your hands until just combined.

Shape the mixture into 8 uniform patties, pressing them slightly in the center to prevent them from puffing up while cooking.

Heat the olive oil in a large cast-iron or non-stick skillet over medium heat.

Place the patties in the skillet and cook for 4 to 5 minutes per side, ensuring they are browned on the exterior and cooked through to an internal temperature of 74°C.

Remove the patties from the heat and let them rest on a plate for 2 minutes before serving to allow the juices to redistribute.