Prep 20 mins
Cook 14 mins
Plan ahead the patties need to chill for at least 6 hours or 24 hours, the longer the better ---1 pound should give you 6 small patties or 4 large I would suggest to make them small to reduce the cooking time, if you are are oven baking then go ahead and make 4 large ---this recipe may be doubled but keep the garlic to the same amount or increase only slightly, these may be browned in a skillet in oil then placed on a baking pan to finish cooking in the oven
- 1 ground turkey
- 2 large garlic cloves, minced (garlic lovers use more)
- 1 small onion, finely chopped
- 44.37 ml ricotta cheese (can use creamed cottage cheese slightly mashed with a fork)
- 59.14 ml shredded provolone cheese (can use fontina or emmenthal)
- 59.14 ml shredded parmesan cheese
- 14.79 ml ketchup
- 29.58 ml chopped fresh parsley (or use 3 teaspoons dried)
- 4.92 ml dried basil (or use 1 tablespoon finely chopped fresh)
- 1 large egg, lightly beaten
- 59.14 ml dry breadcrumbs
- 2.46 ml seasoning salt (or use white salt)
- 4.92 ml fresh ground black pepper (can use less I like lots of pepper!)
- 0.59 ml cayenne pepper (optional)
- 118.29 ml dry breadcrumbs
- 118.29 ml fresh grated parmesan cheese
- In a bowl combine the ground turkey with the next 13 ingredients; using clean hands gently combine.
- Shape into 6 small patties then place on a large plate/s.
- Cover with plastic wrap and refrigerate for 6-24 hours.
- In a shallow bowl combine the breading ingredients.
- Coat each patty in the breading mixture.
- Heat oil in a skillet over medium-high heat.
- Cook until internal temperature reaches 180 degrees F/ 85 degrees C (about 7 minutes per side) or until cooked through turning once with a spatula.
Yum! I am not usually a fan of ground turkey, and find most recipes too bland. This was perfect! It had a nice, strong flavor without being overpowering. I really, really love how well the ricotta and provalone created this awesome cheesey goodness unlike anything I've tried before. The only thing I changed was omitting the season salt and grating the onion instead of chopping. I made them slider sized and served them on home made whole wheat mini rolls. They held together perfectly and cooked evenly, though I didn't plan ahead and was only able to chill for about 4 hours. They were a big hit at my table, and I'm sure I'll make these again.
Made for KK' Recipe Tag Event. I made these up with a tad more garlic, and into six small patties. I really understand the instruction to allow to set refrigerated for up to 24 hours, it really helps set the patty. Rather than to bake them I fried them in a little Canola Oil, and so glad I did. MMMMM MMMMM GOOD! I had one for dinner tonight and froze four of them for meals later, the sixth one will become my lunch tomarrow. I think next time I make these I might try baking a few just to see if the flavor is any different that way since it would be healthier to eat them that way, but really liked em fried. Thank You Kitz for another fantastic meal.