These quick and tender turkey burgers are packed with flavor, including a topping of pan-sautéed tomatoes, melted shallots, ricotta cheese, and basil. They're a delicious 30-minute meal.
Why this recipe works:
- The burger patty is gently mixed with fresh herbs and garlic to amp up the turkey's flavor without overworking the meat.
- The toppings are made while the burger rests, so that the juices have time to settle into the meat .
- Blistered tomatoes, creamy ricotta, and fresh basil recall the flavor of meatballs on a bun.
Note: While dark meat from turkey thighs results in the juiciest, most flavorful patties, breast meat will also work well here.
Juicy Turkey Burgers With Sautéed Tomatoes, Basil, and Ricotta
About This Recipe
|Active time:||25 minutes|
|Total time:||25 minutes|
|This recipe appears in:||How to Make Juicy Turkey Burgers With Three Delicious Toppings|
- 1 pound ground turkey meat, preferably dark meat
- Kosher salt and freshly ground black pepper
- 1 1/2 cups loosely packed cilantro leaves and fine stems, roughly chopped
- 3 medium cloves garlic, minced or grated with a Microplane
- 1 1/2 tablespoons extra-virgin olive oil
- 1 shallot, thinly sliced
- 2 cups grape tomatoes, halved
- Pinch of dried red chili flakes
- 1/2 cup fresh ricotta
- ½ cup loosely packed basil leaves
- 4 burger buns, toasted
In a mixing bowl, gently combine the turkey, salt, pepper, cilantro, and garlic, being careful not to overwork it, until just combined. Form into 4 loosely packed patties.
Heat the oil in large skillet over medium heat until lightly smoking. Add the patties and cook until browned and crispy, about 6 minutes per side. Let rest.
Meanwhile, pour off all but 1 tablespoon of fat from the pan and heat over medium heat until shimmering. Add shallots and a pinch of salt and cook until softened, about 2 minutes. Add the tomatoes and chili flakes, stirring often, until tomatoes break down and soften, about 4 minutes. Season with salt and pepper.
Spoon tomato mixture on the bottom bun halves, top with burger patties and a dollop of ricotta. Top with whole basil leaves and freshly cracked black pepper and serve immediately.