Posts filed under ‘Burgers’
This was the first recipe chosen by Dinner Diva’s, and it was a great pick! Ever since I discovered adding ricotta to turkey burgers I do it in every recipe. I really think this helps the turkey stay nice and moist. I also made a few other adjustments that I noted below. Enjoy!
Chicken Cobb Burger
For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean (I used ground turkey)
2 tablespoons canola oil
Salt Freshly ground black pepper
1/2 cup crumbled blue cheese (I used gorgonzola)
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
¼ C Ricotta Cheese (I added this)
for the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
For the vinaigrette:
combine all the ingredients except the lettuce in a small bowl. Let sit for at least 30 min. to let flavors mend.
I changed a few things when preparing these burgers. The original recipe called for the salt and pepper to be sprinkled on top of the formed patties prior to grilling. I decided to mix the spices into my meat. In a large bowl combine ground turkey, salt, pepper, and ricotta. Mix to incorporate being careful not to overwork the meat. Form into four patties and set aside.
For the burgers:
Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don’t fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
Source: Food Network
My husband loves burgers, but in an effort to eat a little healthier I have decided to start sneaking turkey into his burgers. Joe really liked this burger mainly because the ricotta cheese kept the turkey very moist. In my opinion this turkey burger was every bit as good (if not better) than the traditional beef burger.
4 hamburger buns, lightly toasted
1 lb ground turkey
1/2 small onion finely chopped
1/4 C ricotta cheese
2 tablespoons Worcestershire sauce
salt & pepper
8 oz mushrooms
4 slices swiss cheese
1/2 cup mayo
3 tablespoons balsamic vinegar
In a mixing bowl combine Turkey, Worcestershire sauce, ricotta, and salt & pepper. Divide meat mixture into four even portions. Form patties and set aside. In a medium saucepan coated with olive oil sauté mushrooms until tender. Season with salt & pepper to taste. Meanwhile, in a grill pan grill burgers approximately 3-4 minutes per side. When burgers are almost cooked top with mushroom mixture and 1 slice of swiss. Allow cheese to melt and transfer to bottom half of a toasted bun. Top opposite side with a layer balsamic mayo, lettuce, tomato, and serve.
To make Balsamic mayo combine 1/2 c. mayonnaise and 3 tbsp balsamic vinegar.