Name: World's Best Turkey Burger
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs ground turkey (I use 7% fat rather than fat free); 3/4 teaspoon salt; 1/2 teaspoon cracked black pepper; 4 teaspoons Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 4 teaspoons Dijon mustard; 2/3 cup ricotta cheese

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Recipe by Southern Sugar Dump

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World's Best Turkey Burger created by Janelle M.

Yes, there is a turkey burger that my red meat eating boys will eat! After several attempts of trial and error - I have come up with a flavorful, juicy burger that has made it into our regular rotation of meals. Makes 5-6 large, thick burgers. Watch closely when cooking for the first time, because the ricotta - which adds the extra moisture - can burn easily.

Ready In:: 30mins
Serves:
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ingredients

2 lbs ground turkey (I use 7% fat rather than fat free)
³⁄₄ teaspoon salt
¹⁄₂ teaspoon cracked black pepper
4 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
¹⁄₂ teaspoon dried rosemary
4 teaspoons Dijon mustard
²⁄₃ cup ricotta cheese

directions

Mix all ingredients together with hands.
Form into patties of desired size and thickness. If you keep them fairly thick, they will be moister.
Place into lightly greased, non stick skillet (I like using my cast iron skillet)on medium high. Cook without moving until bottom side is dark brown and crusted - appx 4-5 minutes.
Turn over, then reduce heat to medium and cook 8-10 minutes longer or until center is no longer pink and juices run clear.
I serve on ciabatta rolls with mayo, more Dijon, a slice of pepper jack cheese, lettuce and tomato. Yum!

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@Southern Sugar Dump

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@Southern Sugar Dump

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"Yes, there is a turkey burger that my red meat eating boys will eat! After several attempts of trial and error - I have come up with a flavorful, juicy burger that has made it into our regular rotation of meals. Makes 5-6 large, thick burgers. Watch closely when cooking for the first time, because the ricotta - which adds the extra moisture - can burn easily."

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photo by Janelle M.

4/26/2018

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review by Kelly M.

2/28/2018

I use 3/4 teaspoon of Tony Chachere's instead of salt, a 1/2 teaspoon of oregano, 1 1/2 Tbls of Hellman's mayo, Instead of Dijon I used regular mustard (same amount), three of sprinkles of parsley, 2 shakes of McCormick's Montreal Steak seasoning, and a scant of Worcestershire. Baked for 20 minutes at 400 over a steam bath with liquid smoke on a rack. I guess I should say it was very seasony.

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review by Mike Viehl

6/10/2017

Follow directions to the T they fell apart in the pan I figured they would

Replies 2
review by Robin F.

3/4/2017

I have never had a turkey burger that didn't gag me until tonight. All I can say is WOW this recipe is a DEFINITE KEEPER!!! I made this just like the recipe except I was out of thyme and accidentally forgot to put in the Djon mustard. The burgers are HUGE and absolutely delicious.

1

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review by Afi A.

11/1/2016

Basically I use these recipes a guide for me to create with what I have in the cupboard... so I made half the recipe using herb de provence instead of rosemary ( as it has rosemary in it), horseradish instead of worstechire and sour cream mixed with parmesean instead of ricotta! It was so super delicious, moist, on-point goodness!

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