A turkey burger may not be a substitute for a beef-based burger, but the editors of America's Test Kitchen tried to make one with as many beef burger qualities as possible. After trying different kinds of meat (white, dark, and blends), fillers (milk-soaked bread, beans, mushrooms) and flavorings (over 25 types), they came up with a winning recipe of lean ground turkey mixed with whole-milk ricotta cheese and flavored with Worcestershire sauce and Dijon mustard. If they say it works, I believe them.
- 1 1/4 pounds 93-percent lean ground turkey
- 1/2 cup whole-milk ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 tablespoon vegetable or canola oil
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-inch-thick patty. Repeat with the remaining portions.
Heat the oil in a large heavy skillet (preferably cast iron or stainless steel with an aluminum core) over medium heat until very hot. Swirl the oil in the pan 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 until the bottom is light brown but not yet crusted, 3 to 4 minutes longer. Reduce the heat to low, position the cover slightly ajar on the pan 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 center is completely opaque yet still juicy or an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from the pan and serve immediately.