by Ben Miller
This may not be as good as a delicious beef burger, but it’s pretty damn tasty. Using the ricotta also gives a fairly light texture, which means you don’t feel like you are eating something as heavy as a burger. One quick note on cheese though: the actual taste of the burger can be kind of mild, so you may want to not use anything with too strong of a taste or it will overwhelm the burger.
from Cook’s Illustrated ($)
- 1 1/4 pounds 93 percent lean ground turkey (I’m sure fattier is tastier)
- 1/2 cup whole milk ricotta cheese (I used part-skim and it turned out fine)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoon Dijon mustard
- 1 tablespoon vegetable or canola oil
- Combine the turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl. Divide it into four portions and toss each one from hand to hand until you form a 1-inch thick patty. Do the same with the other three patties
- Heat a large skillet over medium-high 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. Flip the burgers and cook it until the other side is light brown, but not crusted, about 3 to 4 minutes longer.
- Reduce the heat to low and put a cover on the skillet so that it covers most of the pan but steam can escape. Cook the burgers for 8 to 10 minutes longer, and flip them once if you want to brown both sides better. They are done when the center is completely opaque yet still juicy or an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees.