Preheat and prep: Preheat your oven to 425°F (220°C). Put the halved cherry tomatoes in a medium bowl and toss with 1 tablespoon olive oil, a pinch (about 1/4 tsp) of salt and a few grinds of black pepper. High-heat roasting concentrates the tomatoes’ sugars and blisters the skins, giving intense, caramelized flavor that contrasts the mild turkey.

Form the patties: In a large bowl, combine 400 g ground turkey with 1 tsp dried sage, 3/4 tsp salt, 1/4 tsp freshly ground black pepper and the minced garlic. Gently mix with your hands or a spoon just until combined — do not overwork the meat. Over-mixing develops gluten-like strands (from any binder) and compresses the meat, producing dry patties; gentle mixing keeps them tender. Shape into 8 small patties (about 50 g / 1.75 oz each) or 4 larger patties, depending on preference. For even cooking, make patties about 3/4 inch (2 cm) thick and press a slight dimple in the center with your thumb to prevent doming during cooking.

Roast the tomatoes: Spread the oiled cherry tomatoes in a single layer on a rimmed baking sheet. Roast for 12–15 minutes at 425°F (220°C), turning once halfway, until the skins are blistered and some juices have released. The hot oven quickly caramelizes the cut edges, concentrating flavor while keeping a bright tomato note.

Heat the pan & brown the patties: While the tomatoes roast, heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon avocado oil — avocado oil has a high smoke point so it allows you to sear hot without burning. When the oil is shimmering, add the patties, leaving space between them. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms (this Maillard crust provides the nutty, savory flavors that make the patties taste ‘meaty’). Flip and cook another 3–4 minutes. For safety, cook ground turkey to an internal temperature of 165°F (74°C); use an instant-read thermometer inserted into the thickest part to confirm doneness. If patties brown too quickly, reduce heat to medium to avoid burning before they're cooked through.

Rest the patties: Transfer cooked patties to a warm plate and loosely tent with foil for 4–5 minutes. Resting lets juices redistribute inside the patty so they stay moist when sliced or bitten.

Sauté the spinach: Wipe the skillet lightly if needed and return to medium heat. Add a light splash (about 1/2 tbsp) of the leftover avocado oil or a teaspoon of olive oil if the pan is dry, then add the baby spinach and a pinch of salt. Toss or stir for 1–2 minutes until just wilted — spinach cooks extremely quickly and wilting briefly preserves its bright color, texture and nutrients. Add the roasted cherry tomatoes (with any pan juices) to the skillet and fold gently to combine and warm together for 30–60 seconds. Finishing with a squeeze of lemon (optional) brightens the whole dish.

Plate and serve: Divide the wilted spinach and roasted tomatoes among 4 plates and top with 2 turkey patties per plate (if you made 8 small ones) or 1 patty per plate (if you made 4 larger ones). Spoon any resting juices from the patties over top. Serve immediately while everything is hot and fragrant.