Turkey Burgers
Recipe: Turkey Burgers
From: Cook's Illustrated, July/August 1998
Makes: 4 burgers
1-1/4 lb. ground turkey, 93% lean
2/3 c. ricotta cheese (low-fat or fat-free is fine)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 tsp. liquid smoke flavoring
Mix all ingredients until well-blended. Shape into four patties, 3/4 to 1" thick.
Heat a large heavy skillet (cast iron is best) over medium heat until very hot. Swirl 1 Tbsp. vegetable oil in pan to coat, then add burgers. Cook on medium without moving burgers until the bottom is dark brown and crusted, 3-4 min., turn over, and cook another 3-4 min. Reduce heat to low, place cover on ajar to let steam escape, and let cook another 6-10 minutes, turning if necessary to prevent burning and promote browning, until completely cooked. Instant-read thermometer should read 160 degrees.
Alternatively, grill over medium-low fire for 7-9 minutes per side, until dark spotty brown on each side and completely cooked through.
Notes:
Since SO doesn't eat red meat, this is his usual burger. It's actually quite delicious, though not exactly like a beef burger. You can make a large batch, form patties on waxed paper, and freeze for later use, which is very convenient. Since ricotta tends to come in 2-cup containers, we generally make a triple batch at a time and freeze most of the burgers.
From: Cook's Illustrated, July/August 1998
Makes: 4 burgers
1-1/4 lb. ground turkey, 93% lean
2/3 c. ricotta cheese (low-fat or fat-free is fine)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 tsp. liquid smoke flavoring
Mix all ingredients until well-blended. Shape into four patties, 3/4 to 1" thick.
Heat a large heavy skillet (cast iron is best) over medium heat until very hot. Swirl 1 Tbsp. vegetable oil in pan to coat, then add burgers. Cook on medium without moving burgers until the bottom is dark brown and crusted, 3-4 min., turn over, and cook another 3-4 min. Reduce heat to low, place cover on ajar to let steam escape, and let cook another 6-10 minutes, turning if necessary to prevent burning and promote browning, until completely cooked. Instant-read thermometer should read 160 degrees.
Alternatively, grill over medium-low fire for 7-9 minutes per side, until dark spotty brown on each side and completely cooked through.
Notes:
Since SO doesn't eat red meat, this is his usual burger. It's actually quite delicious, though not exactly like a beef burger. You can make a large batch, form patties on waxed paper, and freeze for later use, which is very convenient. Since ricotta tends to come in 2-cup containers, we generally make a triple batch at a time and freeze most of the burgers.