Farmbar Turkey Burgers with Bread-and-Butter Zucchini Pickles

The secret to these juicy and super flavorful turkey burgers is blending chorizo, capers and fresh ricotta into the ground meat. SUGGESTED PAIRING Bold, fruit-forward red Rhône varieties, like Grenache and Syrah, are superb with these burgers. Pour one from California.

Farmbar Turkey Burgers with Bread-and-Butter Zucchini Pickles

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound ground turkey

  • 1

    pound fresh chorizo, casings discarded and sausage broken up

  • ½

    cup fresh ricotta cheese

  • 3

    tablespoons capers—drained, rinsed and finely chopped

  • Kosher salt

  • Pepper

  • 6

    thin slices of sharp cheddar cheese

  • Mayonnaise

  • Ketchup

  • 6

    brioche burger buns, split and toasted

  • Bread-and-Butter Zucchini Pickles and butter lettuce, for serving

Directions

Bread-and-Butter Zucchini Pickles and butter lettuce, for serving Light a grill or preheat a grill pan. In a large bowl, gently mix the ground turkey with the chorizo, ricotta and capers. Form the meat into six 3/4-inch-thick patties and season lightly with salt and pepper. Grill the burgers over moderately high heat, turning once, until lightly charred and cooked through, about 10 minutes; top the burgers with the cheddar during the last minute of grilling and let melt. Transfer the burgers to a work surface and let rest for 5 minutes. Spread mayonnaise and ketchup on the buns and set the burgers on the bottom halves. Top with the pickles and lettuce and close the burgers; serve right away. MAKE AHEAD The uncooked patties can be refrigerated for up to 8 hours.


Nutrition

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