Thursday, April 17, 2008
A great basic turkey burger
The Best Light Recipe Copyright 2006
1 1/4 lbs. 93% lean ground turkey
1/2 cup fat-free ricotta cheese
2 teaspoons Worcestershire sauce
2 teaspons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 Tablespoon vegetable oil
1. Combine the turkey, ricotta, Worcestershire, mustard, salt, and pepper together in a large bowl with your hands until uniformly combined. Divide the mixture into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1 inch thick patty. Repeat the process with the remaining portions.
2. Heat the oil in a 12 inch nonstick skillet over medium heat until smoking. Lay the burgers in the skillet and cook until light brown and crusted, 3-4 minutes. Flip the burgers over & continue to cook until the second side is light brown, 3-4 minutes longer.
3. Reduce the heat to low, partially cover, and continue to cook until the burgers are no longer pink in the center and the thickest part registers 160 degrees on an instant-read thermometer, 8-10 minutes longer, flipping once more if necessary for even browning.
Makes 4 patties (I made 5 and they were good sized burgers.)
PER SERVING (if you make 4) : Calories 250, Fat 12g, Sat Fat, 3 g, Chol 85mg, Carb 3g, Protein 30g, Fiber 0g, Sodium 520mg
This turkey burger tasted like a burger. Not a beef burger but a burger made out of turkey. Does that make any sense? No? How 'bout this - it didn't taste like meat loaf. A lot of turkey burgers are doctored up quite a bit and while they're quite delicious, they can't compare to eating a plain meaty burger. This was just a basic burger ready to be accessorized as you would any beef burger. As you can see, I skipped the bun and went rather basic. I did dip it in a little bit of ketchup.
I used my Griddler to make these and I think that made them a bit drier than they would be otherwise. The Griddler really squeezed the moisture out of these. The Griddler is not really good for cooking anything with a lot of moisture (or fat I imagine) since there's no tilt and the liquid or fat will run over the sides if you don't keep an eye on it (trust me).
Blast From The Past: Favorite Turkey Burger from January 2008. They were excellent but more than just a burger.
Question of the Day: Do you make burgers out of anything besides beef?