We eat a lot of ground turkey at our house and generally it ends up in some form of meatloaf. In an attempt to vary things up a little, we set out to make turkey burgers on Friday. I found this particular recipe on CooksIllustrated.com and decided to go with it because I had some ricotta in the fridge that was getting near its sell by date.
Well, we wound up having a few minor problems with these burgers. The biggest problem was that they didn’t seem to want to stay together. You can definitely see that in the pictures. Of course, we didn’t exactly follow the directions for putting the burgers together, so maybe it was our fault. The recipe called for forming the meat into a ball and then flattening into 1-inch thick patties. We tried to use our hamburger press instead. The press is great, but it definitely results in patties that are thinner than 1 inch and it’s also not the most gentle tool. We’ll definitely have to make these again and skip the press to see what happens.
Form problems aside, these burgers were great!! They were really tasty – much better than plain turkey burgers. Now we definitely have another option for all of that ground turkey in our freezer.
1 1/4 pounds 93 percent lean ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons dijon mustard
Transfer ground meat to medium bowl. Stir in salt, pepper, worcestershire sauce, ricotta cheese and mustard until blended. Divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten with fingertips into 1-inch-thick patty. Repeat with remaining portions.
Grill burgers over medium-low fire until dark spotty brown on bottom side, 7 to 9 minutes. Turn burgers over; continue grilling 7 to 9 minutes longer or until bottom side is dark spotty brown and center is completely cooked or instant-read thermometer registers 160 degrees.