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Ultimate Juicy Turkey Burger Recipe

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Ingredients

Adjust Servings:
2 lbs ground turkey (use 7% fat rather than fat free)
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
4 teaspoons worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 teaspoons dijon mustard
2/3 cup ricotta cheese

Nutritional information

279.9
Calories
137 g
Calories From Fat
15.3 g
Total Fat
5.4 g
Saturated Fat
118.4 mg
Cholesterol
476.8 mg
Sodium
2.5 g
Carbs
0.3 g
Dietary Fiber
0.5 g
Sugars
33.1 g
Protein
187 g
Serving Size

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Ultimate Juicy Turkey Burger Recipe

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    Yes, there is a turkey burger that my red meat eating boys will eat! After several attempts of trial and error - I have come up with a flavorful, juicy burger that has made it into our regular rotation of meals. Makes 5-6 large, thick burgers. Watch closely when cooking for the first time, because the ricotta - which adds the extra moisture - can burn easily.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    World’s Best Turkey Burger,Yes, there is a turkey burger that my red meat eating boys will eat! After several attempts of trial and error – I have come up with a flavorful, juicy burger that has made it into our regular rotation of meals. Makes 5-6 large, thick burgers. Watch closely when cooking for the first time, because the ricotta – which adds the extra moisture – can burn easily.,use 3/4 teaspoon of Tony Chachere’s instead of salt, a 1/2 teaspoon of oregano, 1 1/2 Tbls of Hellman’s mayo, Instead of Dijon used regular mustard (same amount), three of sprinkles of parsley, 2 shakes of McCormick’s Montreal Steak seasoning, and a scant of Worcestershire. Baked for 20 minutes at 400 over a steam bath with liquid smoke on a rack. I guess I should say it was very seasony.


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    Steps

    1
    Done

    Mix All Ingredients Together With Hands.

    2
    Done

    Form Into Patties of Desired Size and Thickness. If You Keep Them Fairly Thick, They Will Be Moister.

    3
    Done

    Place Into Lightly Greased, Non Stick Skillet (i Like Using My Cast Iron Skillet)on Medium High. Cook Without Moving Until Bottom Side Is Dark Brown and Crusted - Appx 4-5 Minutes.

    4
    Done

    Turn Over, Then Reduce Heat to Medium and Cook 8-10 Minutes Longer or Until Center Is No Longer Pink and Juices Run Clear.

    5
    Done

    I Serve on Ciabatta Rolls With Mayo, More Dijon, a Slice of Pepper Jack Cheese, Lettuce and Tomato. Yum!

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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