Farmbar Turkey Burgers with Bread-and-Butter Zucchini Pickles

By GadgetGirl

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.

Ingredients

• 1 pound ground turkey
• 1 pound fresh chorizo, casings discarded and sausage broken up
• 1/2 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

Preparation

Step 1

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.