Turkey Burgers Prepped for Fridge – Double Batch (2 1/2 pounds of meat)

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Turkey Burgers After Grill.

These turkey burgers are moist and tasty and best grilled outdoors.  They take about 10 minutes to make.  I strongly recommend putting them in the fridge for a few hours or overnight before grilling.  This way the burgers firm up more and stick together when grilling.

Makes 4   4-5 oz burgers.

(Recipe can easily be doubled with success)

Ingredients:

1 1/4 pounds 93 percent lean ground turkey

1/2 teaspoon table salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

1/2 cup ricotta cheese

2 generous teaspoons Dijon mustard

1 tablespoon vegetable oil or canola oil (if indoor grilling)

Directions:
1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.

2a. To Grill: Grill burgers over medium-low fire (you can hold your hand about 5 inches above grill surface for 5 seconds) until dark spotty brown on bottom side, 7 to 9 minutes. Turn burgers over; continue grilling 7 to 9 minutes longer or until bottom side is dark spotty brown and center is completely cooked or instant-read thermometer registers 160 degrees. Remove from grill and serve immediately.

2b. To Cook Indoors: Heat a large, heavy skillet (preferably cast-iron or stainless steel with an aluminum core) over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Reduce heat to low, position cover slightly ajar on pan to allow steam to escape, and continue to cook 8 to 10 minutes longer, flipping burgers if necessary to promote deep browning, until center is completely cooked, or an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from pan and serve immediately.

Serve with normal burger toppings.  I generally do not add cheese on top given cheese is inside the burgers, but don’t let me stop you.