After having an obsession with the turkey burgers at Westville- I find it difficult to enjoy them anywhere else. But, the tastiness of this recipe really surprised me. Could be dressed up with some smoked gouda, caramelized onions, etc.- but really, it has enough flavor on its own. Not for the Kosher.
Adapted from America’s Test Kitchen
1 1/4 pounds 93% lean ground turkey
1/2 cup whole-milk ricotta cheese (I used low-fat and still good) (another time making this recipe– i subbed goat cheese and a tablespoon of whole milk for ricotta. worked just as well– and didn’t taste much like goat cheese)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tablespoon vegetable or canola oil (I had to use a lot more to keep from sticking to my not-non-stick pan)
1. combine ground turkey, ricotta, salt, pepper, Worcestershire, Dijon in a medium bowl until blended. Divide into 4 portions. Lightly toss one portion from hand to hand to form a ball. then lightly flatten the ball into a 1in. patty. Repeat with the remaining portions.
2. Heat a large, heavy skillet (preferably cast iron or stainless steel w. aluminum core (this kind of pain helps get a good sear) 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 to 4 minutes. Turn the burgers over; continue to cook until the bottom is light brown but not yet crusted, 3 to 4 minutes longer. Reduce the heat to low, position the cover slightly ajar on the pan to allow the steam to escape, and continue to cook 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until center is completely opaque yet still juicy or an instant thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from pan and serve immediately. (note: if you don’t own a thermometer- they are $5 and so useful- and my burger registered 155, still fine)