Awesome with modifications I've added this recipe to my normal rotation, but it's taken some trial and error to perfect. These patties burn VERY easily. At first the outside was burning and the inside was raw. Over time I've learned I need to cook them over LOW heat and put a lid on the pan. This also keeps the patties moist. I check for doneness using a meat thermometer. I use lean white ground turkey. It's important to use good quality meat. I also use a teaspoon of dried sage instead of fresh. These don't hold together very well. I portion out the meat and arrange on wax paper that's been sprayed with cooking spray, then form the patties by folding over the wax paper. Overall these are delicious and worth the effort once you figure out how to avoid burning them.