I remember when turkey burgers were becoming a healthy alternative to beef burgers decades ago. I noticed in the supermarket that ground turkey had a prominent place next to whole turkeys. For the longest time, roast turkey was eaten once or twice a year for holidays or celebrations. When ground white meat and dark meat turkey became available, it could be cooked into everything from meat balls to meat loaf pasta sauce to tacos, with very tasty results.
The first time I tried my hand at making turkey burgers, I grilled them like beef burgers. Let’s just say they were a giant failure—tasteless and dry. I started to experiment with different flavor combinations and landed on the following recipe. The shallot mustard flavor punch was added to the creamy ricotta cheese for extra pizzazz.
Dark ground turkey burgers are decidedly more flavorful but have more fat than their white meat counterparts. The truth is ground white turkey will be much drier. So, choose whatever fits your lifestyle best. One way to add even more healthy fat to the burger is by spreading the toasted bun with mashed avocado. It’s a fun change up from the usual condiments. If you want to gild the lily, you could add a slice of your favorite cheese on top of the second side of the burger as it cooks. Put out the condiments for your guests to personalize their turkey burgers. Sweet potato or vegetable chips, sliced pickles, olives, celery, and carrot sticks are all yummy sides.
Grilled Turkey Burgers With Ricotta Cheese
Serves 4- 1 1/2 pounds ground dark meat turkey
- 2 tablespoons olive oil
- 2 medium shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/3 cup ricotta cheese
- Salt and pepper to taste
- 6 Kaiser hamburger rolls, lightly toasted
- 6 leaves lettuce, such as romaine, iceberg or red leaf
- 6 slices beefsteak tomato
2. In a medium bowl mix the ground turkey, the sauteed shallots and garlic, mustard, Worcestershire sauce, ricotta cheese, salt, and pepper. Shape into four thick patties. Place on a platter and cover. Refrigerate for at least one hour.
3. Heat a grill or saute pan, brush lightly with non-stick cooking spray, and add burgers. Cook for 3 to 4 minutes on one side, flip and cook 4 to 6 minutes on the other side, until the burgers are brown and crispy on the outside. Turn down the heat, partially cover them so they will stay moist and cook a few more minutes (2 to 3) until they have reached desired doneness or a 160 degrees F internal temperature taken from an instant read thermometer. Let them rest on a platter for a couple of minutes to reach the required 165 degrees F.
4. To serve, place burgers on toasted buns, top with a slice of tomato and lettuce and top the remaining bun. Let your guests pick their condiments. I like options, including mashed avocado, sliced red onion, mustard, mayonnaise, and chili sauce.
