World's Best Turkey Burger
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:
- 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
- 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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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.2Reply
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!2Reply