Our Favorite Summer Turkey Burger Recipe
While the seasons don't change that much here in sunny Southern California, our meal planning still tends to reflect the calendar. I typically don't make chili past March, and summer dishes like tomato salads and these turkey burgers are reserved for the warmer months. Perhaps it's our own delusion, but I like to think it helps make the summers feel a little more summery and the winters a bit cozier.
We just made these turkey burgers for the first time this summer and they are still one of our very favorite summer recipes. The main trick, I think, is that the ricotta in the patty mix keeps the turkey burgers moist, and the mix of fresh herbs adds lots of flavor. Another trick to making these is brushing the grill grates with a little olive oil before cooking the burgers, and then brushing a little more oil on the top of the patty before flipping.
This recipe first appeared in Martha Stewart Living and I have not found it online. It's one of those precious torn-out recipes that I have saved for years. Note: we made a double batch in the photos below.
- 1 lb. white meat turkey
- 1 lb. dark meat turkey
- 1/2 C. ricotta cheese
- 1/2 C. coarsely chopped parsley
- 2 t. finely chopped herbs (the recipe calls for sage, but we like rosemary and tarragon as well. Either fresh or dried is fine.)
- 2 garlic cloves, minced
- Salt and pepper to taste
Mix the turkey, cheese, parsley, herbs, garlic, salt, and pepper. Shape into 3 oz. patties (about 3-4 inches across by 1/2 inch thick—note these patties really plump up so you want to start with them flatter).
Brush grill grates with olive oil and cook over medium-high heat for 4-6 minutes. Brush the top of the patties with a little olive oil, flip, and cook for another 4-6 minutes. During the last 2 minutes of cooking, top with cheese (Gruyere or a really sharp cheddar work well, but I have been wanting to try a creamy cheese like Bucheron or brie).
The original recipe called for English muffins instead of buns (if you do this, make the patties a bit smaller). We usually just use regular buns, but the English muffins are delicious.
Serve with the usual fixings. Our turkey burgers tend to be pretty straightforward, with a little Dijon, sliced tomato, and lettuce. We also made a simple arugula salad (arugula, a 50/50 mix of lemon juice and olive oil, a little bit of Parmesan cheese, and a generous shake of salt and pepper).
It's a summer standby in our house, and there will be many more turkey burgers on our patio table before fall arrives. Bon appétit!