Ingredients
-
2
-
3/4
-
1/2
-
4
-
1
-
1
-
1/2
-
4
-
2/3
-
-
-
-
-
-
Directions
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
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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! |
