Turkey and Ricotta Burger

By Hester

Ingredients

• 20 20 20 oz turkey, lean
• 1 1 1 cup onion, chopped finely
• 2 2 2 t olive oil
• 1/2 1/2 1/2 cup ricotta, low fat
• 2 2 2 t garlic
• 1 1 1 t smoky paprika
• 2 2 2 t good quality yellow mustard (I used Coleman’s English mustard)
• 1 1 1 t Worcestershire (or low sodium soy sauce)
• to red pepper flakes to taste
• to ground black pepper to taste
• 1 1 1 T fresh parsley, chopped fine
• 4-6 4-6 4-6 buns, whole wheat

Details

Servings 6
Adapted from flickr.com

Preparation

Step 1

Saute onions in the olive oil over medium heat until softened and lightly browned, about 15 minutes. Mix in all the seasonings and cheese. Inhale the aroma. If it smells great, then you are ready. If you think the mustard or anything else is too much in the background, add more! Be judicious with the liquid seasonings. Use your fingers and mix in the turkey until everything is well combined. The mixture will be very moist.

Form into six small or four large patties. Spray a large pan with cooking spray, and heat over medium heat. Add the burgers to the pan and use your finger to make a slight indentation in the center of each burger. Flip after the indent starts to noticeably rise. Pan fry approximately 5-6 minutes on each side for small burgers and 8 minutes each side for larger burgers. Cook only until the juices run clear, rest covered tightly with foil for five minutes.

If you grill this burger, use one of those great grilling planks so the ricotta does not burn onto the grill grates. Serve with cold watermelon and lots of napkins!