Preheat and prep: Preheat your oven to 425°F (220°C) for the tomatoes. Line a baking sheet with parchment or foil for easy cleanup. Halve the cherry tomatoes and place them in a bowl; set aside. Preheating the oven gives the tomatoes time to roast quickly and concentrate their sugars, turning them sweet and slightly charred.

Season the turkey: Place the 400 g ground turkey in a mixing bowl. Sprinkle in 1 tsp dried sage, a generous 1/2 tsp salt and 1/4–1/2 tsp freshly ground black pepper (adjust to taste). Gently mix with your hands until evenly combined — do not overwork the meat or patties will become dense. The sage provides that classic sausage aroma and the light seasoning lets the turkey's mild flavor shine.

Form the patties: Divide the mixture into four equal portions (about 100 g each) and form into compact patties about 3/4" (2 cm) thick, rounding the edges slightly so they hold shape while cooking. Make a shallow dimple in the center of each patty with your thumb — this prevents doming and helps the patty cook evenly.

Dress and roast the tomatoes: Toss the halved cherry tomatoes with 1 tbsp olive oil, a pinch of salt and a grind of black pepper. Spread them cut-side up on the prepared baking sheet in a single layer. Roast in the preheated oven for 12–15 minutes until they blister and just begin to caramelize. High heat concentrates their flavor and creates juicy, sweet bursts that contrast beautifully with the savory patties.

Heat the pan for the patties: While the tomatoes roast, heat a large heavy skillet (cast iron is ideal) over medium-high heat until shimmering. Add 1 tbsp avocado oil and let it warm for 30 seconds — this oil has a high smoke point so it's perfect for a hot sear. A properly hot pan gives you a Maillard crust that locks in juices and adds deep flavor.

Sear the patties: Place the patties in the hot pan without overcrowding (do this in two batches if needed). Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and reduce heat to medium; continue cooking 3–4 minutes more. Use an instant-read thermometer — internal temperature should read 165°F (74°C) for food safety. Searing first develops flavor; lowering the heat after flipping prevents over-browning while letting the interior cook through.

Rest the patties: Transfer cooked patties to a warm plate and tent loosely with foil for 5 minutes. Resting lets the meat fibers relax and the juices redistribute, keeping them moist when you cut into them.

Sauté the spinach: In the same skillet with any brown bits left from the patties, drop the heat to medium and add the baby spinach (3 cups). If the pan seems dry, add a splash of water (1–2 tbsp) or a drizzle of olive oil. Toss the spinach for 1–2 minutes until just wilted. Season lightly with salt and pepper. Using the pan drippings adds flavor; cooking spinach briefly preserves its vivid color and tender texture.

Plate and finish: Divide the wilted spinach between two plates, top each with two turkey patties, and spoon the roasted cherry tomatoes alongside (or over the patties if you like a saucier bite). Optionally drizzle a tiny splash of extra-virgin olive oil over the tomatoes for gloss and richness. The plating balances textures — crisp sear, silky spinach and jammy roasted tomatoes.

Serve: Serve immediately while hot. Suggestion: offer lemon wedges or a dollop of plain Greek yogurt on the side to add freshness or creaminess (optional).