Pan-Seared Turkey Burgers
This is by far the best recipe I have found to make a healthy turkey burger without it being dry and tasteless. I actually now almost prefer these to most beef burgers in many ways. Ricotta cheese is the secret. You can adapt this recipe any way you want. Add leftover herbs, chopped or sauteed onions. Make it a mushroom swiss or a cheddar bacon burger!!
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This is by far the best recipe I have found to make a healthy turkey burger without it being dry and tasteless. I actually now almost prefer these to most beef burgers in many ways. Ricotta cheese is the secret. You can adapt this recipe any way you want. Add leftover herbs, chopped or sauteed onions. Make it a mushroom swiss or a cheddar bacon burger!!
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 2 teaspoons worcestershire sauce
- 1 1/4 pounds ground turkey 93% lean
- 1/2 cup whole milk ricotta cheese less if you want a 'meatier' burger
- 1/4 cup dry bread crumbs italian seasoned or panko
- 2 teaspoon dijon mustard optional - for tangy kick
- 1 tbsp sriracha or hot sauce, optional - for spicy kick
- Carbohydrate 7.40359375410726 g
- Cholesterol 107.81845015625 mg
- Fat 8.51216097384409 g
- Fiber 0.458020832398016 g
- Protein 35.3609371723243 g
- Saturated Fat 3.98737151517281 g
- Serving Size 1 1 pattie (189g)
- Sodium 451.066664312602 mg
- Sugar 6.94557292170925 g
- Trans Fat 0.946510460162027 g
- Calories 257 calories
Step-by-step
- Preheat oven to 350 degrees.
- Place ground turkey in a medium size bowl. Add salt, pepper, Worcestershire sauce, ricotta cheese, breadcrumbs and mustard and mix until well blended (your hands are the best tool). Divide meat mixture into 4 equal portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into a 1-inch-thick patty. Repeat with remaining portions.
- Heat a large, heavy, ovenproof skillet over medium heat until very hot, 4 to 5 minutes. Add oil to pan and swirl to coat bottom. Add burgers and cook over medium heat without moving burgers until bottom side of each is dark golden brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, about 3 minutes longer. Transfer pan to oven and continue cooking for about 7-8 minutes, or until burgers are completely cooked (an instant-read thermometer inserted from the side of the burger into the center should register 160 degrees). Remove from pan and serve immediately.
Ground turkey contains significantly less fat than beef, which creates a constant risk of dry, crumbly patties on the grill or in the pan. Whole milk ricotta cheese solves this structural problem by introducing milk solids and whey directly into the lean meat matrix, trapping moisture that normally evaporates during cooking. Incorporating dairy fats into poultry prevents the protein strands from binding too tightly and squeezing out hydration.
- Mix the ingredients gently with your hands to avoid overworking the ground turkey, which develops toughness if compressed too aggressively.
- Heat an ovenproof skillet over medium heat for four to five minutes before adding oil, ensuring the metal reaches the right thermal threshold for a proper crust.
- Insert an instant-read thermometer horizontally into the center of the patty until it registers 160 degrees Fahrenheit to verify doneness without losing internal juices.
Breadcrumbs and mustard adjust easily for dietary preferences without altering the core method. These patties transition smoothly from stovetop sear to a 350-degree oven finish.
