Recipe by Kittencal@recipezazz
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
Top Review by yellow_apple30
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.
- 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
Directions See How It's Made
- 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.