In a medium bowl mix together the ground turkey, maple syrup, sage, salt, pepper and garlic powder until evenly combined.
Lightly oil a large plate or small baking sheet. Lightly oil your hands as well as the mixture is very sticky. Using a spoon, portion or ice cream scoop, scoop out the mixture into ping pong-sized balls then flatten with your hands to about 1/2-inch thick. Place on the oiled plate/sheet tray and continue with remaining mixture. Should make about 15-16 patties.
Place in the fridge for 15-20 minutes to firm back up.
Bring a 10-inch nonstick or cast iron skillet up to heat over medium. Drizzle in 1-2 tbsp. oil. Add 6-7 patties to the skillet making sure not to overcrowd or have them touch. Cook 2-3 minutes per side until golden brown on both sides and cooked through. If the patties lose their shape as you add them to the pan, just reform as needed.
Remove and continue with remaining patties.
Serve immediately. Will keep in an airtight container in the fridge for 3-4 days.
Recipe Courtesy of Megan Mitchell