Saturday, April 18, 2009

Turkey Burger Innovation

I turned to Food Blog Search tonight looking for a turkey burger recipe, and I'm glad to say it was a success. I'm a big fan of America's Test Kitchen and their scientific approach to recipe perfection, so when I come across a recipe of theirs I'll usually try it. Their turkey burger has a unique twist: the addition of whole-milk ricotta cheese. Wouldn't you know, I just bought some today for something else I'm making, and happened to have extra!

My husband and I tag-teamed this one. I love it when he joins me in the kitchen! We served the burgers with french fries, tomato slices, and pickled cabbage salad that I'll be blogging about soon. These were up there with the best turkey burgers I've ever had, and I would definitely make them again. I'm a pretty big mustard hater, but I'm glad I took a risk and used it anyways.



Juicy Turkey Burgers
adapted from America's Test Kitchen via Serious Eats
Printable Recipe
Makes 4-5 burgers

1 1/4 pounds 93% lean ground turkey breast
1/2 c. whole milk ricotta cheese
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. Worcestershire sauce
2 tsp. dijon mustard
1/2 tbsp. vegetable oil

1. Combine turkey, cheese, salt, pepper, Worcestershire, and mustard in a medium bowl until blended. Divide the mixture into 4-5 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1-inch-thick patty. Repeat with the remaining portions.

2. Heat the oil in a large heavy skillet (preferably cast iron or stainless steel with an aluminum core) over medium heat until very hot. Swirl the oil in the pan to coat the bottom. Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3-4 minutes. Turn the burgers over; continue to cook until the bottom is light brown but not yet crusted, 3 to 4 minutes longer.

3. Reduce the heat to low, position the cover slightly ajar on the pan to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once to promote deep browning, or until the center is completely opaque yet juicy or an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from pan and serve immediately.

1 comment:

Jude said...

Turkey burgers always end up like hockey pucks for me. Would never have thought of adding ricotta. Will definitely try this recipe out.

Related Posts with Thumbnails