In a large bowl, add 1 pound ground turkey, 1 tablespoon extra virgin olive oil, 1 tablespoon pure maple syrup, 1 teaspoon dried sage, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon red pepper flakes (or ⅛ teaspoon if sensitive to spice), and ⅛ teaspoon ground nutmeg.

With a fork or your fingers, gently mix the ingredients until just combined; avoid overworking the meat.

Divide the mixture into 6 equal portions and shape each into a patty about 3 to 3½ inches in diameter, keeping the thickness consistent so they cook evenly.

Heat 2 tablespoons canola oil in a large skillet over medium-high heat until the oil is shimmering and the pan is hot.

Add patties to the skillet without crowding them; leave space between patties so they brown properly.

Cook the patties on the first side for 3 minutes, until golden brown, then flip and cook the other side for about 2 minutes.

Check doneness with an instant-read thermometer inserted into the center of a patty; the internal temperature should read 165°F. If a patty has not reached 165°F, continue cooking and recheck until it does.

Transfer cooked patties to a plate and repeat with any remaining patties (cook in additional batches as needed using the same oil). Serve warm.