- 1 lb. ground turkey
- 1 tsp onion powder
- 1 tsp smoked paprika (or 1/2 tsp paprika + 1/2 tsp smoked paprika)
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp ground coriander
- big pinch of cayenne
- With two forks, combine all ingredients; try not to compact the ground turkey. The mixture will be sticky.
- Heat up a non-stick skillet, then form mixture into three or four patties, one patty at a time, gently placing each into the pan as they are formed.
- Cook for 5 to 6 minutes per side.
- Serve in a bun, or with a salad of greens, tomatoes, and avocados dressed with olive oil, balsamic vinegar, and salt and pepper.
This is from America’s Test Kitchen, and is very good.
- 1 ¼ lbs ground turkey
- ½ cup whole-milk ricotta cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- (I tablespoon canola oil, if cooking in frying pan)
Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended. Divide the meat 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” thick patty. Repeat with the remaining portions.
Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes. Turn them over, and continue to grill for 7 to 9 minutes longer. The centre needs to be completely opaque.
Heat the oil in a large heavy skillet over medium heat until very hot. Swirl the oil to coat the bottom. Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook for 3 to 4 minutes longer. Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.
Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.