This recipe makes 6 large, quarter pound burgers. Since they are so low in fat, they don't shrink up hardly at all while cooking, so they stay nice and large for eating. Don't try to lean them up even more by using the 99% fat free ground turkey breast, they won't hold together, and you'll end up with dried out crumbles instead of nice patties. Even with the 93% lean, handle these burgers very gingerly, and pat them together well. They are quite fragile. My husband thought they were so delicious - he said they were the best homemade burger he's ever eaten, even though they were turkey. Don't skip the Worcestershire or Dijon - even if you don't normally like these ingredients. They don't taste like themselves in this application - they actually make the turkey taste like beef!
1 1/4 pounds 93% lean ground turkey
1/2 cup fat free ricotta cheese
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp ground black pepper
1 Tbl vegetable oil
Combine the turkey, ricotta, Worcestershire, Dijon mustard, salt, and pepper together in a large bowl with your hands until uniformly combined. Divide the mixture into 6 4-ounce portions. Form each portion into a ball, and then flatten into a 3/4 inch thick patty.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Lay the burgers in the skillet and cook until ight brown and crusted, 3 minutes. Flip the burgers over and continue to cook until the second side is brown, 3 minutes more. Reduce the heat to low, partially cover the skillet, and continue to cook until the burgers are no longer pink in the center and they register 160 degrees on an instant-read thermometer, 8 minutes longer.
Makes 6 servings, 4 points per serving.
1 1/4 pounds 93% lean ground turkey
1/2 cup fat free ricotta cheese
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp ground black pepper
1 Tbl vegetable oil
Combine the turkey, ricotta, Worcestershire, Dijon mustard, salt, and pepper together in a large bowl with your hands until uniformly combined. Divide the mixture into 6 4-ounce portions. Form each portion into a ball, and then flatten into a 3/4 inch thick patty.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Lay the burgers in the skillet and cook until ight brown and crusted, 3 minutes. Flip the burgers over and continue to cook until the second side is brown, 3 minutes more. Reduce the heat to low, partially cover the skillet, and continue to cook until the burgers are no longer pink in the center and they register 160 degrees on an instant-read thermometer, 8 minutes longer.
Makes 6 servings, 4 points per serving.
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