Juicy Turkey Burgers with Sautéed Tomatoes, Basil and Ricotta

  • 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 tomatoes, diced
  • 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

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